Very refreshing, but if you want to elevate it just a bit, try adding a barspoon of herbal liqueur (I used Shaman by Sivo) and maybe even a barspoon of Midori for a touch of color. Garnished with a sprig of fresh bush basil.

Pour all equal quantities of the same ingredients and it's basically a Poet's Dream, no?

If you want it smokier, swap the Patron tequila for something a little rougher like the Cazadores blanco. There is enough amaro to polish it up.

I liked the recipe as is, but if you use a more potent gin or for those who may want a touch of sweetness, you could try adding a drop of Midori in it. No more than half a bar spoon, it will give it a little color and just enough sweetness without taking too much away from the original flavor.

This is a pretty genius concoction. Depending on the coffee liqueur you use, you can make it even blacker by topping with additional coffee (filter or even espresso). Great as a hangover cure :)

When used with a less sweet limoncello, like Dillon's, this is a great alternative to a Mimosa for Sunday brunch.

This is a sweeter cocktail than I usually like, but it's a great use of limoncello. I used homemade limoncello and garnished with a strip of candied lemon peel for a holiday vibe.

I'd suggest a lighter/less sweet limoncello like Dillon's Limoncello to keep the sugar level under control.

If you don't have Chartreuse, St. Germain works very nicely in this cocktail also.

Fan of all the ingredients here, but not of the combination.

I used St Ana Del Rio Alipús and Mr Black coffee liqueur.

Could taste the individual constituents quite distinctly but felt the need to make a different drink afterwards to take the taste of the overall cocktail out of my mouth!

Sounds like an unbalanced cocktail. Try a different, lighter coffee liqueur. Mr Black may be too much for this.

This is beautiful and a perfect example of a cocktail where the exact ingredients matter. To achieve balance, neither the mezcal or the coffee liqueur need to be overpowering. This is very possibly my new favorite sipper.

This recipe inspired me to whip up a slight variation, mainly due to a lack of two kinds of vermouth.

I made it using Ogham Pot Still Gin, an intensely precise gin, as I call it, two kinds of amaros and rosso vermouth:

2 shot Ogham Pot Still Gin
1/2 shot Vecchio Amaro del Capo
1/2 shot Averna Amaro
1/2 shot Martino Rosso Vermouth
2 dash Orange bitters by Angostura

The result is a dark, intense gin flavor, less bitter and less sweet than a traditional Negroni. Served on big cube of ice.

I didn't have Falernum liqueur, so I used a mix of 1/2 oz Flor de Cana 12 year old rhum and 1/3 oz falernum syrup.

I would suggest spicy bush basil for those who find the regular basil too much. Also, if your basil is too bitter, a little splash of Midori goes nicely in this drink.

How do we go about finding cocktails that use this ingredient?

Great, thank you Simon!

How do we go about finding cocktails that use this ingredient?

Instead of simple syrup, I used half maple syrup and half elderflower syrup, for more complexity on the sweet side. This drink can also serve as base for a longer drink like a cooler, with added soda water.