Annechien Plat

Very nice smell, but it’s too dry for me.

I really love this with Carpano Antica. I make it often.

Lovely with Nonino.

Just changed my rating for this cocktail to outstanding. Don’t know if I just really needed a comfort drink but it hits the spot today. The recipe is perfect. It’s bliss. I went easy on the absinthe, (very) heavy on the peychaud’s bitters. And a medium ice cube is slowly melting in my glass. I love how the different flavours play with each other. Easily my favourite cocktail.

I just poured out the last of my small trial bottle of old tom gin for this cocktail. I’m going to have to buy more. I want more Martinez cocktails in my future. It was lovely.

Goes down waaayyy too easy. I used hampden 8 yrs and a mix of averna and nonino instead of meletti. Well deserving of its 4.5 stars.

Well this is a surprise. Old Simon goes brilliantly together with mezcal.

This works beautifully. Like my fellow commenters I was quite surprised. Excellent sour.

Monkey Shoulder, Cocchi and Martini Bitter. Where on earth is that chocolate flavour coming from?! Brilliant cocktail. I like the 4:3:2 ratio. Balance is spot on for me.

I really liked it! Warm and spicy. Next time I want to try a bit more ginger and less amaretto. Not sure if it will be better but I love ginger and I’ll definitely want to make this again.

Trying out my new bottle of giffard banane du bresil. Combined it with sipsmith and fino sherry. Very nice! Definitely smells and tastes like banana. For my palate it could probably do with a bit less sugar syrup.

This is exactly how I like my cocktails! All about the base spirit with some lovely supporting flavours in the background. I used Hampden 8 years. I think it’s gorgeous. Not too sweet or sour for me and the triple sec is subtle. Don’t have any crushed ice so I just dumped some of my smallest ice cubes in the glass. Works fine.

This is a very pleasing combination of flavors. Not sweet at all and so easy to make.

Haven’t been this impressed by a new cocktail in quite some time. I really like it! I don’t have orgeat almond liqueur but orgeat syrup seems to work too. I used del maquey vida and hampden 8 years. They play very well together. And the bitters together with the 5-spice, it creates some kind of magic. I will certainly make this again.

I love this! I make it often. But then I’m a fan of spirit-forward drinks. I use Hennessy vs and home-made orgeat. Instead of boker’s bitters, which I don’t have, I use 1 dash ango + 1 dash cacao bitters + 1 coffee bean. It’s delicious.

Ooooh, I like this a lot! I used rittenhouse rye, daron calvados, carpano antica and nonino. The smell is gorgeous. Apple, orange and warm spice. Perfect for autumn. It’s sweet enough for me. And quite boozy! I might need a bit more ice next time.

This is my guilty pleasure. Right now I have a really nice Ron Abuelo rum that pairs wonderfully with the sherry and Demerara sugar. I use chocolate bitters instead of angostura. It tastes like a raisin-brandy desert that is sold in my country as ‘boerenjongens’. You can eat it with ice cream or pancakes. Lovely.

This is not a sweet cocktail. Flavours are quite subtle. VERY refreshing though. And I love that I can taste the tequila so clearly. I am trying this for the first time on a cool evening but I imagine this would be brilliant on a hot summer afternoon.

I agree with the 2:1 ratio and the cherry syrup (I typically add about a barspoon). My favorite vermouth is Carpano Antico, and my favorite whiskey is Angel's Envy or Jameson Black Barrel, but to my taste these proportions work well with nearly any bourbon, rye, or Irish and nearly any red vermouth.

Ah yes, I see where I went wrong. It should have been: “ With a bold vermouth like antica *I* just need different ratios.” My preferences are not universal of course. I still consider myself quite new to this cocktail business and I love to read everyone’s personal experiences in the comments. There’s usually a wealth of information in there. I looked up your whiskey preferences and I must say especially the Angel’s Envy has got me intrigued. Not cheap but still within my price range where I live. Into my wish list it goes..

Made with yaguara cachaca and brown sugar. Delicious!

I make this with rittenhouse rye and martini rosso. 2:1 is perfect for me. And a generous splash of luxardo syrup goes in with the cherry. Together with the ango spice an orange zest this is a lovely cocktail for the colder and darker days.

After finishing the martini rosso I bought a bottle of carpano antica and all of a sudden I didn’t enjoy this cocktail anymore. I started reading up on manhattan preferences online and somewhere I found the information that fixed my problem. With a bold vermouth like antica you just need different ratios. Now I do 2,5 shots rittenhouse rye to 1 shot carpano antica and I’m a happy girl again.

I had a shitty day today and this is exactly the right drink to keep me company on the couch. It’s extremely decadent. Beautiful with Hennessy VS.

Made it without the sugar syrup and it’s plenty sweet enough for me. I used Leblon cachaca and Daron fine calvados. Very interesting flavours. Fruity and funky. The Leblon is a bit overpowering but the bottle is now finished. The next trial will be with Yaguara cachaca which I suspect might be an even better match for the Daron. Happy tasting.