Intrigued by the 5+ star rating, I chose the "Californian Margarita" to celebrate Cinquo de Mayo. It did not disappoint, and in my humble opinion, lives up to the lofty rating. And I used plain ol Blanco Tequila. I can't imagine how the Silver would be an improvement. I rim Margaritas with a mixture of sugar and both lime & lemon crystals (full disclosure, I lean toward the sweeter end of things.

Felt like the reposado was too domineering and the drink overall was one note. Added a splash of orgeat and it improved it significantly.

I'm always looking for a way to use the orgeat syrup, and since the almond flavour is delicious here, I'll make a note in my "favourite recipes" book

Thanks for the response Simon, I will give it a try!

After reading your comment, I consulted my local liquor control commission web site only to discover that Anejo Tequila is exponentially more expensive than blanco, reposado and silver. As I would dearly like to keep this husband, I won't go over $100 a bottle (and those are Canadian dollars!). Is it even worth the effort to try it with a brand that is less than $100 per 750 ml bottle?

I'm such a huge fan of the Cable Car, that cocktails in the same category are at a very unfair advantage. While the Brass Rail is delish, it's not better than. the CC which boasts a little more cinnamon (sue to the rimmer), and uses a Spiced rum, which to my very unsophisticated palate is edgier. That being said, the only blend I had on hand was only five years old; could that explain it?!?

I enjoyed this much better than Poet's Dream. My only deviation from the recipe was that I flamed the orange peel as I had just watched "The Educated Barfly" do so on You Tube. I figured adding a hint of caramelised orange to my cocktail couldn't hurt. I was NOT wrong.

The Stone Sour (made with Tin Cup Bourbon) is a lovely cocktail as the two citrus juices conspire with the apricot brandy to soften the Bourbon in the best way possible - still the Bourbon aroma and taste minus the edge.

When was an egg white added to the recipe?

I love this cocktail. Being a Gin girl means this is a bit of a shift, but I am also an adaptable girl. I use a Havana Club spiced rum, and prefer it even more than when Sailor Jerry is used. Alas, one can only get it in Cuba.

I made it following the web site recipe (using white rum, not gold) and it was still delicious.

I discovered this cocktail while perusing the Difford's #9 app. The units of measurement for both the Luxardo Maraschino and the Pomegranate syrup were not provided, it just said "shot". And so I added one shot of each. Then I checked the web site and quickly realised the error of my ways. (Mr. Difford, or more specifically, Mr. App, whomever that may be, you might want to fix that glitch.) FORTUNATELY, I have a sweet tooth, so MY version of the Cuban Cocktail is still palatable. Delish!

While on a quest to find the PERFECT Basil Gimlet recipe, I conducted a couple of side-by-side experiments to find the one that yields a beautifully balanced cocktail. This is it. I recommend following it to the letter, with the one exception being adding more basil than called for. I tried this with Beefeater Lemon Ginger gin - non-starter, and again with Aviation, Nope! I'd stick with a London Dry.

I am a gin drinker, and made this with Citadelle (No Rutte's where I live). Not surprisingly, it is gin-forward, but the Licor 43 lingers pleasantly on the palate. I might try increasing Licor marginally, as the Vermouth does poke its nose in with confidence.

This is DE-LI-SH! I used Rutte Dru Gin in the first, and Plymouth in the second. I don't possess enough drinks knowledge to accurately describe the difference between the two versions, but I enjoyed the Plymouth even more.

I am in Canada, and I have not found a source for Tempus Fugit. I do have a bottle of Suze on hand, and Cocci is available, albeit across town, and we're still in lockdown.

This was delicious, in no small part due to the flavourful blood oranges. I made two small changes: jalapeño-infused simple (rich) syrup, and a (kosher) salt & sugar rimmer.

I used Peach & Orange Blossom Ketel One vodka. Never having tried the original recipe, I cannot compare the two, however, my version was delicious. Sweet and citrusy, and smooth.