Per my usual, I made this with what I had on hand- 2 tsp 2:1 sugar syrup, Napoleon brandy instead of cognac, and a tsp of Luxardo cherry syrup instead of grenadine. I decided to serve it straight up in a champagne flute instead of over ice (sorry, Colin). It looked and tasted fabulous, will definitely be making this one again. The aroma of the absinthe hit my mouth before any of the liquid did- very interesting, in a good way!

Made this with reconstituted powdered egg white. Worked great. I’d prefer it a bit sweeter, though. Would it be better to replace the dry vermouth with Bianco, or add a tsp of simple syrup?

I will definitely be making this again, maybe next time upping the Triple sec just a bit. I used what I had on hand, so that was Napoleon brandy, Cointreau, lemon juice, sugar syrup, and lemon juice to wet the rim of the glass as I didn’t have orange juice. The sugar rim is a must for my sweet tooth. Was feeling a bit lazy so I stirred it vigorously rather than shaking it.

I used a Spanish/Mediterranean gin and Maraska Maraschino liqueur. Really liked this and will definitely make again. Will try with an egg white sometime.
Poslední Slovo.

I liked this. found the hazelnut (Frangelico) dominated. Didn’t have Galliano Espresso so used Kahlua (older bottle, 20%).
It reminded me of a Mudslide. Can’t say I enjoyed it more than just a simple Bailey’s over ice. Did enjoy the nutmeg on top- added a nice flavour.

I used what I had on hand. Cointreau instead of GM, Martini & Rossi extra dry and Rosso. Really liked this, found it very sweet. Will have to try it again with GM or similar and compare.

My second egg white cocktail of the evening. I used seedless raspberry jam. Perfect. I’ll use slightly more next time, and slightly less lemon juice. Didn’t have a fresh raspberry so I used a Luxardo cherry. I think I’ll enjoy this one more in the summer. (It’s Xmas eve as I type this)

I decided to make this because I had some egg white available after using the yolk in a recipe. I have everything else except the physalis (which I don’t like anyway) so i used a clementine slice as a garnish. It’s interesting and I liked it, but probably won’t make it again. I’ll look for or create a variation using something other than gin. The gin is very prominent. I rate it 3.5/5.

Amazing how the dash of absinthe permeates so throughly. Probably best for someone who likes the aniseed flavour profile. A very refined and elegant cocktail, whilst also being full of flavour.

Yes, I think I overdid it slightly on the absinthe. I need a pipette. I’ll try this one again.

I used Green Bay Gin (because why not?). Didn’t have any fresh limes, so I used half and half reconstituted lime juice from a bottle and half sweetened lime juice. It was just right. Loved it and look forward to making this again. My bottle of Green Chartreuse is 3/4 gone, so a new bottle is going on my Xmas list. (I’ll get some limes in)

I’ve just made this for the first time. Used Martini Rosso and Extra Dry vermouths, as that’s what I had on hand. Used Pernod Absinthe- I used 10 ml based on Annette’s comment. Might make it with 15ml absinthe next time. This is a nice Aperitif!

Just made this with 2:1:1 Buffalo Trace Bourbon, Martini, and Campari. Luxardo cherry to garnish, because I felt like it. Served in a cut crystal Old Fashioned tub.

I’m sipping this drink now. I like it, but think I prefer it with all rye and no bourbon.
I like it sweet, so there’s a half teaspoon of syrup from the jar of Luxardo cherries. I use what I’ve got on hand- so that’s Aldi’s own brand Kentucky Bourbon, Jack Daniel’s Rye, (both 40%abv) and Martini Rosso vermouth.