I didn't want to buy a bottle of rye just to try this recipe, so I used the Buffalo Trace bourbon whiskey I had in stock, which is quite powerful. This cocktail reminds me of the Ritz Old Fashioned, which is made with Grand Marnier, a dash of lemon juice and a dash of Maraschino. I prefer the latter because it's more complex and balanced.

The best at this drink was the sprig of rosemary, it smelled delicious. It sparked memories of my mum's Sunday pork roast. So I feel kind of sorry that I only smelled at it and then had to throw it away. Otherwise the drink was OK; if you like grapefruit juice to your breakfast, but would prefer something more boozy, this may be the choice for you.

Not at all too sweet for me, it just isn't bone dry. I tried this with Buffalo Trace, which is a rather bold and powerful bourbon whiskey. So the whiskey dominated and the rest hardly came through. It's good, but kind of a waste of the St. Germain. Maybe this works better with more lightly flavoured bourbons.

This reminds me of the elderflower sparkling wine my parents used to make in the 80ies. Nice elderflower aroma, and not too wine dominated.Not too sweet either. But this has a dearth of bubbles, so next time I'm going to use a sparkling wine, probably a Chardonnay.

Nicely melony flavour, the taste perfectly balanced. But muddling the melon pieces is strenuous, and the aroma is rather on the delicate side, so I don't think I'm going to mix this very often.

It's good, nicely coconutty (I used water from young Vietnamese coconuts). But then again, straight coconut water tastes even better IMHO, and this drink lacks the creaminess of Piña Colada.

Yes, as per the recipe above, the classic proportions are 3:2:1.

You're right, the proportions are the same, my bad.🤦 But BTW, I shouldn't have underestimated my favourite liquor store in Berne! I just wanted to buy a small bottle of Noilly Prat for the Gin Salad Dry Martini and per chance I discovered that they've also got Select! Now with this bitter the drink has a more unique flavour, less similar to a Negroni. For me the latter is strongly characterised by the unmistakable aroma of Campari, though it's of course acceptable to use other, similar products. Select is quite a bit different, in particular it's less bitter and less sweet, so milder overall, and in the nose it differs, too, but I can't pinpoint it exactly, it's complex. But it lets the Pinot Grigio shine through as well. (I don't know how Strucchi bitter compares to Campari.)

I recently got to know this at the pizzeria Da Nino in Berne. I liked it, but when I looked it up on Wikipedia, I didn't find it there. I'm surprised it's associated with Japan, because it makes a very Italian impression! The flavour profile reminds me of the classic Italian aperitivo Cardinale, which is a 50-50 mix of Camparisoda and Aranciata amara.

I must add that in that Pizzeria, they served it in a small tumbler, a habit that I adopted. So I add just a splash of tonic water, quite a bit less than the 9 cl in the recipe.

I tried it with Briottet Crème de Violette and a Prosecco from the Rubicone IGP. Too sweet for me.

According to the Italian Wikipedia, the proportions are 7.5 cl wine, 5 cl Select bitter, 2.5 cl sparkling water. I don't know where to get Select here in Switzerland, so I found it an inspiring idea to use Campari-style bitter instead, or simply Campari. Prepared like this, the drink reminds me a lot of the Negroni, just less strong and complex.

I'm surprised that it's really good. Because I had had a number of Daiquiris with Havana Club 3 y.o. and according to the 6:2:1 formula , and I found them OK, but nothing special. And as a rum friend I didn't have a high opinion of Bacardi carta blanca, because consumed neat it has a faint aroma that seemed quite questionable to me. But in this Daiquiri I also notice what Simon Difford described as a savoury mushroom/blue cheese note; it reminds me also of Brie or young Camembert . Interesting!

Here the creaminess comes from the cream of coconut alone, but since this is very sweet, it follows that the creamier the drink, the sweeter it also gets, which I find unfortunate. Cream of coconut is moreover very viscous and therefore hard to handle, and unfortunately, once opened not very durable. That's why I prefer the Carneval, which is a Piña Colada variant calling for Batida de Coco and cream instead:
4 cl cachaça
1 cl dark rum
6 cl pineapple juice
3 cl Batida de Coco
2 cl cream

Jamaican Funk combined with dry, bitter fruit. (I used Campari here and Fever Tree grapefruit lemonade.) It's OK, but the rum (Hampden rum fire) overpowers the Campari , reducing this drink to a somewhat bitter version of the Jamaican rum punch.

Delicious! This is bound to become one of my alltime favourite summer drinks. I make it with Rum Fire from Hampden, an absolute top class Jamaican white overproof rum. Instinctively, I used to mix a Planter's punch with that rum that tastes quite similar to this drink, using orange juice, lemon juice, Angostura bitters and grenadine syrup. But this original Jamaican drink tastes a little more rounded and smoother.

It's not bad; the Orgeat makes it taste and smell as though there was Amaretto in it. Which is probably no coincidence, as the drink was invented in Italy. And there is a subtle nuance of peppermint discernable. The nutmeg just gently mixes into the Orgeat. Overall nice, but I don't perceive this as particularly tropical in character. And I think I would prefer if there was more Maraschino in it.

The maraschino dominants this drink and there is no flavour just an odd bitterness from the citrus.

It's just a little bit of lemon and orange juice, which normally shouldn't add any bitterness.

A maraschino-heavy drink, can't be getting any more maraschino (of course it could, by drinking maraschino straight, but nobody wants this). That doesn't mean I didn't like it. Sometimes you fancy the flavour of maraschino!

I recently got to know this at the pizzeria Da Nino in Berne. I liked it, but when I looked it up on Wikipedia, I didn't find it there. I'm surprised it's associated with Japan, because it makes a very Italian impression! The flavour profile reminds me of the classic Italian aperitivo Cardinale, which is a 50-50 mix of Camparisoda and Aranciata amara.