Jeremy Harrold

I had it in a coupe rather than on the rocks but stirred it a little longer than usual to add a bit more dilution. Pleasant enough…

I used Somerset Apple Eau de Vie in lieu of Apricot Eau de Vie. No bitters but upped the Gin to 55ml and 25 Apple Brandy to slightly up the dry edge. The sweetness of the Bianco Vermouth works very well with the apple flavour. Ice cold it was nice on a warm spring tea time.

It’s a Chartreuse and Benedictine forward drink. I personally needed to tame them by adding a bit more whiskey and mezcal.
An appealing colour, nicely alcoholic but a tad disappointing

I like Ouzo so a ‘decent slug’ is fine by me :-)
I would either up the Ouzo and Whiskey or lower the vermouth.

A cocktail for whiskey lovers who want to drink from a martini glass!
I used Monkey Shoulder which retained its character with the Old Tom gin and dry vermouth

An interesting alternative to using Bitterman’s Mole Bitters and Agave spirits.

Pleasant.
It’s damned a little by faint praise. Easy to drink with the bitters moderating the sweetness. The Vodka base unfortunately doesn’t give it any true substance.

For me the lemon overpowers any potential nuance in the cocktail. I ended up adding 5ml more Green Chartreuse and 10ml more of both brandies.
I am interested to l try it with Yellow Chartreuse.

Intriguing. The Maraschino and Lime almost clash but get away with it. I used Burnt Faith English Brandy which is pretty robust (in a good way) and it ended up being a complex drink without either bitters or an amaro in sight!