Shannon Brown

This is where the metric system really comes into its own! Also be aware that different countries define tablespoons differently, e.g. can be 15 or 20 ml.

Very true. Canada is weird about measurements. Some things are always measured in metric, some things are always in imperial. Some things either/or. Lol. I had no idea a tablespoon was 20ml in some places! Thanks for the info. 😊

Looking at the recipe, it sounds great, but it misses the mark for me. My first thought—immediately—was that this would be better with tequila resposado; the gin is lost in it. It’s very sweet forward, and I don’t like how the triple sec and St. Germaine blend. I think it would better with (either) one on its own. The lemon comes through after, but not enough. The absinthe is completely lost in it, and absinthe is not an easy flavour to lose. I’ll give it 3 stars, but I won’t make it again.

Great margarita recipe - going to be my go-to. But a question for the community - does anyone have a trick for measuring a small amount of agave syrup? Even if I measure the syrup into another ingredient already in the jigger, a significant amount ends up sticking to the sides of the measure.

I just use measuring spoons. This is all you need to know and you can convert any fraction of an ounce:
1 ounce = 2 tablespoons
1 tablespoon = 3 teaspoons
So 1/6 of an ounce is 1 teaspoon.

I gave it three stars; it was just meh. However, I should note that I made this cocktail right after trying the Monterita which is very similar (except for amaro) so I couldn’t help but compare the two and this one was flat and boring compared to the Monterita. The Monterita is very flavorful, so it was a Tough act to follow.

A very enjoyable cocktail. Taste like a delicious boozy margarita with a strong floral finish. I really like how the flavors blend together, but also stand out alone. I made it just as written, and it’s perfectly balanced. Make sure to express the lime wedge garnish. 5 stars for me.

This is one that I think would be a great starting point for some excellent riffs. I made it as written, but with simple syrup instead of rich. Personally, I would prefer a bit more of a citrus zing, but I’d still say this is an excellent cocktail. Next time (and there will be a next time 😉) I’ll omit the syrup altogether and/or increase the lemon juice.
Btw, I love this website! Thank you, Simon. 😘

Perfectly balanced cocktail. 5+ stars.

Just the right balance of sweet to tart. There’s no booziness at all which I think would make the overall cocktail better. I’m thinking of trying this with some bourbon.

Wonderful choice if you want something sweet with a kick. I used Mangaroca Batida de Coco which has a natural creamy coconut flavor and is delicious in this cocktail.

Edit to my previous comment:
I forgot to say that I used simple syrup instead of rich syrup, but the same amount (1/6 oz). And I used Resposado tequila instead of Blanco. In my humble opinion, this is a perfect cocktail!

Oh my, this is good! I made it exactly as written, only changing brands for what’s available here in British Columbia, Canada, and this is one superb cocktail. I have to give a shout out to my local Okanagan Craft Distillery for their Taboo Absinthe. Shameless plug, I know, but it really is exceptional!

Love this one! I did the original in-a-coupe version. Strucchi is not available here in BC, Canada (I tried) so I really appreciate the comment by Gregory Ford about combining Campari and Aperol. This recipe calls for Campari in other recipes, but I really liked the blend. I’d like to find Strucchi one day.

I didn’t care for this one. I suspect it was the lemon bitters that killed it. It needed less bitter and more sour to be balanced imo.

After making several of Simon’s drinks, I’ve learned that we have a different tolerance and judgement of “sweet”. I made this recipe as written (only switching brands), but used simple syrup instead of rich syrup. The result is a lovely cocktail that shows off my delicious Esquimalt vermouth from Victoria, BC, Canada. It’s made with mead (honey) and is absolutely wonderful! (Shameless plug, I know. 😉) The cocktail is boozy and sweet and entirely enjoyable.

Too sweet as written. I thought I picked up a hint of apple juice on my first sip. Yes, that sweet. I added 1/4 oz of extra lemon juice and it was much more balanced. I’m surprised that this one is an 8 on the sweet to dry scale. I wouldn’t put it higher than a 5.

Too sweet for my liking. The grenadine over powers everything. I added 1/2 oz of grapefruit juice and it was still too sweet. I would have chosen lemon juice, but I didn’t want to squeeze a lemon just to try to make it drinkable. It definitely needs some tartness to balance it out.

One of my favourite cocktails! I’m surprised that it’s not more well-known. I guess it’s another pre-prohibition cocktail that’s been forgotten. It deserves a resurgence in popularity.

Grapefruit is definitely the first one through the door and the most outgoing at the party. Has some earthy, somewhat nutty characteristics with a long lingering grapefruit finish. Very citrus forward. I will definitely make this again.

A very interesting drink. All the ingredients come through in layers. Has a long lingering bitter aftertaste, not unpleasant. I do like tajin, but it confuses the palette here. Maybe my dusting was too generous? I think a better way to include it would be to rim half the glass to separate the flavours, just like you wouldn’t put salt in a margarita, but it’s an essential ingredient. I think that would help clear up the confusion to the taste buds. Still, a nice drink. Worth playing with.

After reading the reviews, I thought I’d try the original Ninth Ward. The only change I made was to serve it on the rocks (after shaking with ice). It’s a lovely well-balanced cocktail. Almost too sweet, but the lime juice counters it nicely. I’ll be making it again.