Delicious as-is, without modifications, apart from settling on your rums.

My taste buds say this is a Mai Tai with Averna in for curaçao.

OFTD, Smith and Cross.

“A Daiquiri and a Tequila walk into a bar. . .”

The best of both worlds. The egg white smooths the edges and brings it all together. The reverse dry shake “works a treat” as my British cousins would say.

Four stars is too low in my always not so humble opinion.

.5 oz Smith and Cross
.5 oz El Dorado 15
Los Rijos Blanco
Herradura Agave syrup
Orange Ango
Egg white (real)

Beefeater 47? Do you mean Beefeater 24?

Sorry, I was a bit obtuse. I was referring to the ABV. Here in the USA, Beefeater was available at 47% ABV for a longer period than the rest of the world. Sadly, it is now down to 40%.

A mellow Negroni indeed. A great alternative for those who reject a Negroni as “too bitter” and a great alternative for those who love a Negroni but want to switch it up.

Ford’s gin, Aperol, Punt e Mes.

Next time, I’d add a couple dashes of Regan’s.

An adult cocktail indeed. I’m a bit happy I didn’t have any fino in and had to sub in amontillado because it was delicious. Also had Nonino stand in for Montenegro. That mere barspoon of coffee liqueur makes the drink.

Others compared it to a Boulevardier but only in terms of proportions. Without the Campari, it isn’t nearly as bitter.

Recommended.

Lustau Los Arcos, St George NOLA, Amaro Nonino, Frank August Small Batch.

Correctly described as a summertime Manhattan, it is lighter and sweeter, ideal for hot weather. Not quite 5 stars for me but excellent nonetheless.

Elijah Craig Barrel Proof rye (108), Dolin dry, Aperol, yellow chartreuse

Quite by mistake, I made this with lime instead of lemon (rum on the brain, I think). With Smith and Cross, it makes a very fine drink, clearly reminiscent of a daiquiri. Nonino is a bit lost here. The saline is required in my opinion.

Excellent and well-rated at 4.5. Faintly reminiscent of a Martinez, the cognac and absinthe steer it in a different direction. Alchemy indeed. I could go 2 dashes of absinthe but recommend you start with 1.

Ford’s gin, Maison Rouge VSOP, Cocchi di Torino, La Clandestine. (I think The Botanist would be wonderful in this drink).

This is really really good. I gave 4.5 but seriously considered 5. Caspian is spot on: the small portion of rum makes the drink, so make sure it is funky.

I scaled up the drink a bit and am I glad I did.

1 oz / 30 ml Ford’s gin
1 oz / 30 ml Dubonnet
3/4 oz / 22.5 ml Aperol
1/4 oz / 7.5 ml Smith & Cross

The only change I might consider is a regal stir.

I’m beginning to believe that gin and sherry are made for each other. The sherry nicely balances the sweetness of the chartreuse and allows the gin to come through. Wonderfully complex.

I didn’t have any fino in so used Los Arcos amontillado instead. I liked the nuttiness it brought.

Fords gin, Lustau Los Arcos Amontillado, Yellow Char, Regan’s No. 6.