A little "skål" - cheers - for the Danish royal family. Thank you for bringing this recipe, Simon.

I like this one even more than the Jubilee version, though I am keeping an olive as garnish. Tak!

this is dangerously too easily drinkable, considering the alcohol content...

didn't have spiced rum, so I spiced Zacapa with a speck of freshly ground coffee and cacao – I was not disappointed!

made it with tequila and smokey scotch instead of mezcal and enjoyed it very much!

my wife liked it because you can’t really taste the alcohol under all the lemon juice and grenadine. but since I like to actually taste my bourbon, it’s not really my thing...

made it with bourbon, thus even sweeter than it should be, but I liked it regardless...

it wasn't bad, but worse than the sum of its parts.

Sometimes a drink is just a sum of its parts – but in the Wiffin, the ingredients undergo an almost alchemical transformation, merging into something uniquely delicious... An instant favourite!

very medicinal, although in a good way... gin is present only faintly, maybe should have taken absinth down to 5ml

I liked it better before I added the bubbles, so either it is not my kind of a drink or I have a subpar brut... in any case, now I am going to explore more drinks with campari + absinth combination

The Aperol Spritz is quite refreshing, however I find 60ml or 2oz of Aperol to be a bit much, which I personally find an Aperol Spritz to be better with 45ml or 1 1/2oz of Aperol Instead, which overall it’s still a solid cocktail worth trying if you haven’t in my opinion

seconded! I tried 1/3, 1/2 and 2/3 and 45 ml aperol to 90 ml proseco works best for me as well

made this with blue curacao by mistake, resulting in an unique dark violet color

Used Johnnie Walker Black. Delicious smoky pineapple.

exactly!

made it for my wife based on the original ratio from Woon's book; 60 ml pineapple to 30 ml rum, with tsp marchino and grenadine each, and it turned out wonderfully!

I don't want to imagine how the original equal parts version must taste, even with only 10ml, chartreuse dominates a bit too much for me...

Cheers! My mashup of 2 drinks from the 1930 Savoy Cocktail Book -- the Hanky Panky and the Attaboy (both drinks good enough to have world class bars named after them).

And what a great mashup it is! Thanks!

at first, it was clearly well balanced but also a bit underwhleming, but after couple of sips, it grew on me...

very easy to drink, nicely rounded, but surprisingly unimpressive, considering all the ingredients

based on my previous experience with drinks containing absinth, I had pretty low expectations, but was pleasantly surprised. still, I would lower absinth by 1/3 and increase lemon a bit, maybe also add more water

grapefruit twist really makes this drink

Chartreuse and lime were very dominant, and it needed a splash of cold water to better round the flavors together. Overall, it was a pleasant experience.

adding sugar seems unnecessary, aperol is sweet enough

Made 2 changes. Didn’t understand the tiny amount of maraschino so just went with 3/4 oz (22.5 ml) of cherry liqueur. This was, surprisingly, not too desperately sweet with 1.5 oz Stranahan’s cask strength Rocky Mountain single malt whiskey, but it needed something else. That turned out to be 1 tsp (5 ml) of Italian red bitter liqueur; tried both Campari and Martini & Rossi Speciale Bitter with good results. Was unable to find any other whiskey-cherry liqueur drinks in Difford’s database!

great suggestion, thank you!