Mookie

I went with a 4:1 ratio (and of course had to use St George Botanivore gin). I also used a few drops of rosemary tincture instead of the half sprig. Tasty!

I used a half oz of pear liqueur (and no sugar) in lieu of the eau de vie, and substituted a Japanese gin for the vodka; this was great, and the peychaud's brought as much to the pallette as it did the eyes

substituted simple for brown sugar syrup with the idea that it would let the amaretto sing a bit more. did it work? not sure, also the first time I used lazzaroni instead of disaronno. regardless, a very tasty treat.

lemon is a better pair with chocolate for my taste, but I thought I hated this drink after the first sip and after that it was still delightful

surprisingly dry, maybe even earthy, tequila cocktail. I love when recipes upset expectations

I'm not surprised that this works, but that didn't make me enjoy it any less. I used Nikka Taketsuru

there's nothing better than a Manhattan riff that still feels like a Manhattan but tastes like a novel drink

used a cornichon-stuffed olive as the garnish because why not?!

such a well balanced drink but I'm excited to play around with the proportions

this might be my favorite use of bianco vermouth yet!

is it weird that I have chartreuse elixir and not mint bitters? regardless, that's the substitution I made and it was quite good

went with Appleton 8 (and Plantation pineapple) - fantastic! I may prefer this to the regular Kingston negroni

I was worried about the mezcal overpowering the nonino but nope. next time I might add another dash of bitters to undercut the sweetness a little bit, but I also don't want to disrupt the balance so maybe just a couple drops of saline

I liked this a lot, fun recipe. this also might be the inspiration I need to fat-wash some bourbon with beef tallow...

in the absence of lucano I went with averna (and an extra half dash of bitters) - delightful!

Went with Redbreast 12 and Talisker 10 - the first sip was dominated by campari, but it felt well balanced after that. I'm curious though, is this the right picture? Mine was much darker

I was requested to make a drink with peated bourbon (Kings County Distillery) and landed on this - also had to use peach liqueur instead of apricot. very tasty!

mad at myself for needing to see this recipe to think to put blanco tequila and Benedictine together. I used a couple drops of chartreuse elixir and a couple drops of lavender bitters in lieu of the margarita bitters.

Our understanding is that 'wet ice' is most likely to be encountered in a bar, where the cubes are stored at a relatively high temperature...perhaps to make them easier for the bartender to deploy. Any cubes coming out of an optimally functioning home freezer are unlikely to be 'wet'.

that's what I figured, thanks for affirming!

one of my favorites but I have to know: what the heck constitutes wet ice? regardless, I used a splash of water this time because I'm assuming my ice isn't wet, quite delicious. Knob Creek and Doctor Bird

I saw my full bottle of cachaça staring at me and absentmindedly looked for pisco recipes, and committed to this before I realized what I was doing. still pretty good! but will have to revisit, both with pisco and a 2:1:1 recipe