Bruce Bowman

I live in Indiana, and there aren't many things that say "Hoosier" more than bourbon and pork. I also have "The PDT Cocktail Book" and made the original cocktail using thick-sliced Oscar Mayer bacon instead of Benton's. Yes, it was weird, but I enjoyed the drink and would make it more often if it wasn't so much work. I remember it being more smoky than tasting like meat.

The orange-twist garnish? That just doesn't fit the spirit of the thing. I used a strip of bacon! Try it before judging me. :-)

It's a Brandy Alexander with amaretto instead of creme de cacao. Not exactly innovative, but still tasty. Makes a fine dessert cocktail, or pour it over ice cream. Be careful, it goes down fast!

Why have you left out the bitters? If you omit two ingredients, is it really the same drink?

Oh no! By definition, you cannot make a Whiskey Smash without a muddler. Lemon oil expressed from the peel is an integral part of this cocktail's character. Follow the original Dale DeGroff recipe and smash 'em good!

This shouldn't work. But it does. I may no longer go years between my Angostura bottles!

(P.S. typo in the instructions: "fine stain")

I'm not sure "fine stain" is a typo at all. Make sure you brush your teeth after drinking this!

Whoever came up with this concoction should receive a lifetime ban from the bartender's guild. Don't do it. Just don't. I already took the bullet, so you don't have to.

I’ve made it with Mezcal, lime juice and agave. Really tasty.

Good perhaps, but is it the same drink? I think not. Call this one a Gillian. :)

100% upcoming summer on heavy rotation since no yellow chartreuse for Slow & Unsteady. Basically perfect cocktail. Thanks Jorg!!!!!

I agree. Recipe I first saw had 3/4 oz simple syrup (1:1), and came out a little sweet for my taste. This Diffords recipe seems about right.

Just made one with 2.5 oz of Beefeater and my wife's fresh basil. A little sweet, I might cut the syrup back to 1/2 oz, but that's all. Vegetal, yet fantastic, a truly unique cocktail.

A fine cocktail and one I mix often.

Can you get yellow grapefruits where you are? If they are available here in Vancouver I don't know where to find them...it's red or nothin it seems

Can't get them here, either (central Indiana). If I want yellow grapefruit juice, I have to buy it bottled.

5/12 of an oz of lime juice? Peculiar.

I think I'll go with a tablespoon. Seems to me there's more of a difference from lime-to-lime than 1/12th of an oz would make.

I used Don Q and faccia brutto and bumped things up x1.5 so the measurements come out easier (as it probably should be).
Wow. Prepare to have your socks knocked off. It's really strong, both in alcohol and flavor. This is a sipper, not a gulper. Could you fuel a rocket with it? I wouldn't be surprised.
Very herbal/spicy, the lime and rum take a back seat here. Very complex, it reminds me of a Last Word, but more in your face. The Falernum contributes sweetness and pleasant notes of nutmeg/cloves. Very warming on a cold winter's night.
The Nuclear Daiquiri bears little resemblance to a regular Daiquiri, Hemingway or otherwise. But it's still a 4-star beverage, and a great way to use up these less-mainstream components. Believe me, it'll kick your hind end, too. Bottoms up!

Tastes fantastic but was a bit too sweet. Might work better with a switch to 1:1 simple syrup or just a bit less 2:1.

Sour, yellow grapefruit juice is the key here. It would probably go out of balance with ruby red.