This is perfect in a gin-based lemon drop “martini”. Tastes like summer.

Very more-ish. I sprinkled a pinch of Maldon salt flakes on the top … mmmmm

Corn foam? Anyone know what that is?

Oops - accidentally made this with tequila instead of vodka - don’t know if that already has a name but it’s delicious. Like a softened margarita.

Didn’t have applejack so used 20 ml of brandy and about 15ml of fresh apple cider - delicious 😋

This is nice for those days when you want a margarita but find your supply of limes has dried up…

Tad sweet - better to up the bitter and dry ingredients.

I didn’t have aperol so made it with Campari and just a drop of sugar syrup - very nice and not too sweet.

Found this a little punchy for my mood this evening (could be the rye I’m using) so I added 20 ml of sweet vermouth for a more Manhattan-y feel. Very nice. And I agree whole heartedly with the previous comment - a little syrup from Jack Rudy’s bourbon cherries also helped.

Love a Jasmine as is, but just made this “long” by subbing a wee bottle of Gioia bitter soda (100ml) in place of the Campari - very nice and refreshing.

The only reason I wish I hadn’t tried this recipe is that it’s more complicated than the recipe I was using… but it’s SO GOOD. Tolerates substitutions well. However, do not under any circumstances skip the umbrella! (It’s 32°C here in Canada today - feels like 41° with the humidity🥵 This PC is helping immensely!)

Living in Canada, we can’t get bourbon right now, so I substituted Irish Whiskey. Delicious. Perhaps that’s a Belvedere No. 2?

One of those recipes that allows for endless experimentation I believe. My current favourite is roughly 3:2 rye:islay scotch, Dolin rouge at half the spirit, angostura bitters, outrage twist and Luxardo Cherry garnish.

I know it was a typo but an OUTRAGE twist just seems apropos to me as we begin 2025! 😉

How did you make it into a syrup? just adding sugar in it and...?

Yep - equal parts champagne (or whatever sparkling leftover) and sugar, gently heated until the sugar dissolves. It has a delicate champagney flavour. I use it as a simple 1:1 syrup. (I suppose it could also be made in Diffords prefered 2:1 ratio - not sure if the flavour would stand up to that much sugar?)

Had some leftover champagne (weird) and made it into a simple syrup. Used it in the sabot when I didn’t have any sparkling anything. I guess not technically a sabot but DELICIOUS.

It could nestle nicely in a Nick & Nora.

Say that five times fast!

Speaking of hangovers, my dad and his brothers, following a night of too many caesars and too much beer, would frequently begin the day with a red eye made with… beer and Clamato juice! 🤢

Oops - made this with Flor de Caña rum before I read about the court ruling… please don’t tell anyone, but it’s still delicious!

In an attempt to make a lower abv cocktail I made this with a strong licorice spice herbal tea in place of the Pisco, kept the triple sec, and skipped the absinthe. It’s lovely! (Although it REALLY foamed up over the glass 😂)

I know this sounds bonkers but in an attempt to make a lower abv cocktail I made this with a licorice spice tea (made strong) in place of the gin, kept the triple sec but skipped the absinthe. It’s lovely!

This is nice lengthened with soda - refreshing.

I accidentally made this with equal parts bourbon and apricot (where are my reading glasses…) BUT it was delicious ?

Adapted slightly with 2oz bourbon, 3/4 oz amaretto, 1/4 oz luxardo maraschino. It was really delicious! After a hard day at work I’m calling this “Screw the Boss” ;)