As per the above recipe other than i also put three Perello Gordal Picante olives into it as the garnish, wonderful

Can we please start to collectively shun anyone using olives that aren't the Perello kind? So unnecessary. There need to be some serious social consequences.

This sounds like my jam.

So I guess your jam isn't marmalade.

Drank this on my front step, sun sinking beyond the North Ken skyline, the last of its heat still lingering in the pavement beneath my bare feet.

That whole thing together, 5 stars; change any one of those elements, no guarantees but probably worth a try.

It’s not our default triple sec. If showing in our cocktail recipes then this is only due to you’re having added it in Your Ingredients within our Cocktail Builder. I don’t think it is presently being made.

Weighing in two years later to say that for the Dynasty Margarita page, and for that page alone, Patron Citronge is indeed the default triple sec. I'd honestly never heard of it, far less added it to my ingredients list—in fact when I saw it I assumed it was yet another category of orange liqueur, and I have I think nine bottles across seven categories already, so I did raise an eyebrow.

Reading this I was like, Yuck... but maybe Yum? Turns out it makes the tastiest version of this combination of ingredients I could have likely imagined. Yum.

Was a little worried my expectations were setting me up for disappointment but no, total game-changer. I was not always the lofty paragon of moral virtue I am today, and may indeed have shameful memories of using egg white in the distant past; this is in my opinion just better. Same in terms of texture and dilution, smells and tastes like nothing, foams if anything better. Massive upgrade, and not just from other vegan alternatives.

Just flagging—was looking for highest rated passion fruit liquers on the relevant page and this doesn't show up. Only found through searching Chinola.

HAPPY DAYS!

Switching the grapefruit juice and sugar syrup ratios really hit my sweet spot. Which, as sweet spots go, fairly sour.

Absolutely no freaking way I'm doing all that, Ima spritz that thing and call it a day.

I was a little disappointed by this—at least the one I made, so pilot error is very possible. Can't help but wonder, having googled "Squirt drink" —safesearch ON for the love of God—if a wee splash of grapefruit soda might be fun. Next time.

Thanks for pointing out, Toby. I've added a cherry tomato as the first ingredient.

Well it just went from a light five to a solid five! Cheers Simon.

"Muddle tomato"? There's no tomato in the ingredients proper, is this an artifact from an update script? Or should I be squishing?

Apologies, Natalie. I missed the float. OFTD beats Woods!

Just to flag: the "Woods Rum" ingredient is unclickable—no link (don't even think you have it as an available ingredient), no category, no replacement... Very confident this is an oversight.

Gutted to see this isn't distributed in Blighty. Simon, come on mate, have a word with the shadowy cabal of global alcoholic drinks and accoutrements distributors I assume you have some kind of Bat-phone-esque direct line to.

Hi all. Wondering why it's the centrifugal type of juicer specified. Is there a reason a cold press type won't work as well, eg it doesn't handle ginger? Asking because I'm thinking of finally buying one.

Quite intriguing alternatini, but who has both Tomato liqueur and Coriander bitters?? Not to talk about the Tomolive! Well I wish that was me. Hoping for feedback at least.

Obviously no idea what you're into (and fwiw I pretty much like everything, which, probably not super helpful) BUT I just gave the La Tomatino a go and defo worth it. I'm no mixologist, just following the recipes yk, but really a unique and delicious combo of umami (I think?) and sweet (I think? Again, not a doctor.). This ☝️cocktail and the tomato smash on their own site (would love to see Simon's take HINT HINT) are both winners, kind of makes me want to try new things with it (ABSOLUTELY DO NOT watch this space).

Getting the right amount of heat is really important, it is way too easy to overpower the drink which is multi dimensional if you get it right.

Also - Tajin rim. You’ll thank me.

And thanking you again now I've tried it, because that was blinding.

Getting the right amount of heat is really important, it is way too easy to overpower the drink which is multi dimensional if you get it right.

Also - Tajin rim. You’ll thank me.

I'm about to try it but I'll thank you pre-emptively.

Just going into this, but I'm commenting to suggest the ingredients functionality on the site might benefit from distinguishing between vinegar-based hot sauces and... not that, the other kind. Given the default hot sauce option features a picture of Tabasco but comments on here suggest it should be avoided.

I must be messing something up because this just went nowhere. And I should be really into it. Just, Yup that's blackstrap rum, Yup that's rum and ginger beer, Yup lime, and there's the almond... The end? I guess this rather decadent endeavour is more alchemy than chemistry, but will try again before ruling it out.