Bob Cook

I just made this drink, just following the directions here, and I enjoyed it.

I just made this drink, using the Amer Picon substitute from the Truffles on the Rocks YouTube channel (which has worked for me in the Brooklyn), and I enjoyed it. I would definitely make it again and serve it to guests.

This is a Sweet Martini with Amer Picon and Angostura orange bitters as a bittering agent, and it's an improvement on the traditional Sweet Martini. (Angostura orange bitters are gentian-based, so I wouldn't use a substitute where this brand is specified, even though I usually use Regan's in Martinis. The Truffles on the Rocks Amer Picon substitute specifies Angostura orange bitters.)

I just tried this new version of the Vieux Carré recipe, and I like it a lot. It tasted great, and (although maybe this shouldn't be a consideration) it fit perfectly in the glass I used for it. I think this will be the version of this classic drink that I default to.

I just tried this new version of the Vieux Carré recipe, and I like it a lot. It tasted great, and (although maybe this shouldn't be a consideration), it fit perfectly in the glass I used for it. I think this will be the version of this classic drink that I default to.

I just tried this new version of the Virus Carré recipe, and I like it a lot. It tasted great, and (although maybe this shouldn't be a consideration), it fit perfectly in the glass I used for it. I think this will be the version of this classic drink that I default to.

On a whim, I just made this cocktail using Hochstadter's Slow and Low. instead of Southern Comfort (and a local amaretto), and I was surprised by how good it was. It rates with a good Caribbean/tropical punch.

I came across this recipe, and it's the same as my personal martini recipe, except that I use a different dry vermouth and I make a smaller 45 ml/22.5 ml cocktail. Grapefruit bitters make a huge difference in this drink. I've used orange bitters, of course, and I've tried lemon bitters, but grapefruit bitters provide a much smoother, more drinkable result.

I ran across this Negroni variation and decided to make it. I was surprised by the major impact of 2.5 ml of peated scotch on the taste of this drink, but it passed my test and I drank it down happily. (The test is that if I don't completely like something, I refuse to finish it because life is too short to drink something just because you don't have the guts to pour it out.)

I juiced a few oranges that were approaching the "use 'em or lose 'em" stage, and then I went to Difford's cocktail finder to look for something to do with them. Avoiding the usual suspects, I decided that the Old Flame looked worth a try. It's a very good drink, with about the same alcohol content as a daiquiri made with two ounces of rum, but far more complexity. This is a much better drink than most drinks that use orange juice.

I made this drink according to these directions, and it came out a little sweet but still very enjoyable. I think it made a difference that I used fresh pressed pineapple juice from a pineapple that I cut up immediately before I made the drink.

I made this drink with Aviation gin, because my wife isn't a huge fan of juniper but I wanted to use some of the rosemary we had. It's a very enjoyable drink, with all three elements being present. I did adjust the recipe to make it smaller, but it looks very nice in a Nick and Nora glass.

A lot of commenters think this cocktail is too sweet, but I liked it even though I wondered if a little less maple syrup would be an improvement. I've seen it described as a brunch cocktail, and those tend to be on the sweeter side. I didn't have this cocktail on my radar screen, because I've had it with honey syrup and wasn't bowled over. (There's no reason to make the honey version instead of a Gold Rush unless you're out of lemons, really.) This version with maple syrup is better.

I made this drink according to this recipe (even duplicating the garnish), and it's a nice rum punch. The fernet is totally in the background and doesn't overwhelm the drink, so this might be good for someone who is fernet shy. I've made a note to amp the fernet up to 7.5 ml and the apple cider vinegar up to 3.75 ml the next time I make it, but I can't guarantee that will be an improvement.

I was looking for something to make on New Year's Eve, and I noticed this cocktail on the home page. I made it, and my wife, who enjoys the regular Cosmo, pronounced it "good," with an inflection indicating the highest level of satisfaction.

I confess that I bought a bottle of creme de violette in order to see what an aviation tastes like. I used a standard recipe which I see a lot, and I was not fond of the result (too much violet). I played with it and eventually came up with this: 60 ml gin, 15 ml maraschino liqueur, 3.75 ml creme de violette, and 15 ml lime juice (not lemon). I used Aviation gin, and a different gin might require changes to the recipe.

I was looking for a drink that uses gin, cucumber and elderflower liqueur and came across this one. I used blue peaberry-infused gin, because it was for my wife, and she doesn't really like regular gin. The result was very enjoyable. I was trying to match elderflower liqueur with the blue peaberry-infused gin, because I've seen some stuff promoting elderflower tonic with blue gin. And we had a fresh cucumber. The Easy Street is a good way to use the blue gin. A salad in a glass.

My wife expressed an interest in this drink, even though she's not always a fan of whiskey cocktails. Neither one of us liked very much it at first, because it was very sour and lemony at the top. But as we got to the middle of the drink, the mint started to kick in, and we agreed that it became a much more enjoyable drink at that point. As a result, I would recommend serving this drink with a small straw so that people taste the minty part of the drink first.

I made this cocktail, following the recipe without trying to be creative, and the result was a very pleasant Irish whiskey cocktail. The cucumber balances out the sour from the lemon juice.

I made this drink according to the recipe here, and it came out well. The reduced cream of coconut is what attracted me to this recipe, because I used homemade cream of coconut, and the process of making my own let me know exactly how much sugar is in that stuff. The result was very pleasant. Of course, the most important quality of any blue curacao drink is that it should be blue, but this one is also pretty tasty. It packs a little bit of a punch though, with 45ml of rum and 40ml blue curacao.

I made this cocktail according to the recipe here, except that I used 50-50 lemon juice and lime juice and I added 3/4 ounce of sugar syrup. I thought it was a very enjoyable whiskey cocktail. And my wife, who's not always fond of whiskey, also enjoyed it. I think the addition of creme de cacao and bianco vermouth make this drink more of a crowd pleaser than the standard whiskey sour

This is a very pleasant whiskey cocktail. I wanted to reduce the volume to fit it into a Nick and Nora glass, so I made it 30ml-5ml-5ml-20ml, and I used Wild Turkey Rare Breed (58.4 percent abv) for the bourbon because I have a bottle with a little bit left in the bottom that I'm trying to use up. (You might want to use something lower proof if you're making the full amount in the recipe. The drink is balanced, with the Campari and Maraschino staying in the background to round out the flavor.

I made this cocktail because I have an opened bottle of bianco vermouth and a few navel oranges that are so small you can put them in a Mexican juicer. I think this would be the perfect cocktail to serve with Sunday brunch. It's clean and not unlike a small juice glass of fresh orange juice. For brunch, you might want to use 2/3 of the stated amounts and put it in a Nick and Nora glass. Probably not good to use anything but fresh orange juice.

I like to use a 50% abv bourbon or rye whiskey and change the whiskey-to-vermouth ratio to 1:1. The result is a cocktail with more of the taste of the vermouth, but the strength of the cocktail is the same as for one with a 40% abv whiskey and a 2:1 whiskey-to-vermouth ratio