My friend gave me a lovely bottle of coffee liqueur from a producer out of Vancouver. We gave this cocktail a try last night and we both thought it was fantastic. Found something else for which to use that Cherry Herring. I'm not a huge fan of Blood and Sand. I may experiment with an addition of some Benedictine.

A cocktails of this name appeared in the series Black Mirror. The episode was Hotel Reverie. In the series the cocktail appears clear and a poison was added.
As far as the real Black Rose presented here I think it is excellent.

Very close to a Lemon Drop. Regardless both recipes are a hit. I use Mandarin Napoleon orange liqueur.

This is not a cocktail I want every day but when I shake one up I always love. Bartenders tend to change things up slightly on a classic cocktail, give it a different name, and pat themselves on the back for being such brilliant mixologist. But this one is like nothing else. I’m glad I’m reasonably well stocked with Chartreuse, for now. Oh and speaking of changing things up slightly, the Chefs Kiss cocktail is also great.

Made as per directions and I really like. May swap out rye for the scotch, understanding this becomes a very different cocktail. But my friends who like black Manhattans, but don’t like scotch, may dig.

I love the old fashioned cocktail. This is a good recipe but think I like the all bourbon recipe better. Im always a little surprised when I read a negative review about a whiskey followed by "I'll just use it for old fashioneds". Given that this cocktail is mostly whiskey I often use high end bottles and of course it makes a difference. If I'm going to drink I want to really like what I make.

I've yet to have a cocktail with chartreuse (sadly hard to find) or Benedictine (thankfully readily available) that I did not like. This cocktail uses both and is excellent.

Wow, what a great cocktail! Such an odd assortment of ingredients but boy does this work, for me at least. This cocktail alone is worth going out and stocking your bar. I know now how I'm going to finally use up my Cynar and Sloe Gin. Punt E Mes gets used in Red Hooks, which is also a great cocktail. To the son of the owner of the gin bar where it was created, your dad hit this one out of the park.

Pretty close to the Little Italy. I like this drink better. Both pack a punch.

Have grown to really like this and several variations. Suze makes a slightly less bitter drink without completely waving the white flag like Aperol. I was surprised that most places in the Italian Alps were not really serving this. Aperol spritz however seamed to be in everyone's hand and Genepy and Grappa also flowed free. But Milano, of course, had me covered.

I've yet to have a Last Word variation that I did not like and this one works. However I like The Last of the Oaxacans much better. Will leave the pineapple juice for my wife's Jungle Birds in the future.

There are so many wonderful cocktails containing Chartreuse, both green and yellow, and I've added this one to my list. I've yet to find one I don't like. This cocktail is excellent but, despite being now near 75 years old, had escaped my scrutiny. I love that Diffords resurrects these excellent classic cocktails and makes them accessible. Cocktail history seems to add to the pleasure of sipping on these old drinks, and I appreciate this addition.

Godfathers, Old Fashions, Rusty Nails, Manhattans, all boozy whiskey drinks that I like. And I like this one also. Very much!

I don't have a new recipe but I think "The Epilogue" would be a great name for a Last Word riff, if that name has not been taken.

I have given this a fair try now and just can't love this cocktail. A decent diversion I suppose when Manhattans get boring. I'll probably try again but not soon. Diffords recipe is an improvement over the classic, in my opinion.

The Ruby Diamond cocktail is also excellent.

I have a well stocked home bar and have made 100s of classic cocktails for myself and others. Yet when I go into a bar I seem to be at a loss for what I want without a menu. It is comforting to see that an expert like Simon likes a menu as well. It is nice to have this visual cue to help navigate all the cocktails that may be floating in one's head. I agree with all of the above.

I tried Ver as a substitute. It was decent in the Last Word and a few other cocktails I tried. More Anise in Ver, which I really don't care for. In the meantime I will keep searching for Chartreuse.

While I really like this cocktail I don't go through the honey-ginger syrup fast enough before it goes bad. I've experimented using the original recipe, using liquid ginger juice to make the syrup instead of roots, the one above with ginger liqueur and honey syrup, and using ginger liqueur and barenjager (replaces the honey syrup). Sadly the one I like best is the original, which requires scrubbing, peeling and slicing ginger root.