Paul Holdsworth

I'm really enjoying this. Absinthe can be a massive bully in the glass, so I was parsimonious with it - just a 5ml barspoon for two servings. But it plays really nicely in this - I'll certainly try a little more next time. And I used Noilly Prat without any problem at all (despite an earlier comment on here).

Well I've just checked the 'Measures and measuring' section on here, and it says 8 dashes is jusy 3.5ml, and of course a barspoon is about 5ml, so maybe I overdosed the absinthe. Ah well, it was very nice nonetheless!

I'm really enjoying this. Absinthe can be a massive bully in the glass, so I was parsimonious with it - just a 5ml barspoon for two servings. But it plays really nicely in this - I'll certainly try a little more next time. And I used Noilly Prat without any problem at all (despite an earlier comment on here).

Lovely uncomplicated summer cooler. I'll be trying House of Payne next - another raspberry-themed bevvy.

Just tried this again (with Antica Formula and a mainstream gin) and it showed its class, as it always does. Such a simple drink to construct, I reckon it gets overlooked in favour of more glamorous martinis and manhattans. But it's a true classic, an absolute beauty.

I've just been rereading David Embury's 1948 classic, 'The Fine Art of Mixing Drinks', and it suggests the great man was no fan of the Gin & It. He says: "...there is always likely to be something wrong, something not quite satisfactory, about a blend either of dry vermouth and whisky or of sweet vermouth and gin."

Just tried this again (with Antica Formula and a mainstream gin) and it showed its class, as it always does. Such a simple drink to construct, I reckon it gets overlooked in favour of more glamorous martinis and manhattans. But it's a true classic, an absolute beauty.

I've just tried this with an added 2.5ml of vinegar from the onion jar. It definitely works, marrying the (two!) onions to the drink beautifully.

I’ve been of the impression that you go with an odd number of onions or olives etc out of superstition. I love tradition so things like odd versus even with the garnish appeals to me. Can someone comment on the use of two in a Gibson?

I think the received wisdom is that two onions references the décolletage of a Gibson girl. I ALWAYS add two onions because I'm not superstitious, and because three is clearly too many onions, while one is woefully insufficient.

I'm definitely interested in alternatives to US rye (and bourbon). When Trump put his first tariffs on Europe, we radically reduced our consumption of rye-based cocktails, but the Rittenhouse and Bulleit (and the WT101 )are now either empty or running on fumes.
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Did you try the Lot 40 Cask strength, and did you see that they also make a 43% ?

Hi Mike, I've tried the Lot 40 at 43%, but not tried the cask strength. TBH, I've largely failed to source suitable non-US alternatives. I shall redouble my efforts.

Just made this with my own homemade sloe gin. The sharpness of the gin and the lime juice work harmoniously, the Fernet adds herbal complexity, and the honey syrup brings out an almost peppery finish. Very nice indeed.

Ooh, this is a great Xmas drink - all berries and marzipan flavours. I've just decanted off this year's sloe gin especially to make it (we had an incredible crop of blackthorn fruit in Cumbria, UK, this year).

This drink is requested by my partner regularly and made to spec as above - sometimes a little less rich syrup though.
And so today I made a 2x brew for us but ran out of lemon at 30-35ml so completed the 45 ml with 10-15ml of freshly squeezed lime. The result - I will definitely will do this again- the expressed lemon zest and rub gave the sweet fragrance and the little bit of lime brought a sharpness to the lemon. It's now my go-to formula. Cor Blimey it's a limey white lady.

I wonder how often new riffs on drinks are the result of 'running out'? I know it has made me push the envelope - "necessity is the mother of invention" and all that.

Out of rye at the moment, so I just made this with double the bourbon and replaced the rye measure with a half-measure of a smoky single malt. Also halved the Suze (I do love it, but it's rather domineering). The result was reminiscent of a boozy whisky marmalade - very nice, it'll do until I get a restock!

Isn't it interesting how the same drink hits people differently? I really love this - the components work together in wonderful harmony. Yet for another Difford's acolyte, it tastes like dishwater! And of course, it's seriously potent, hence 'definitely a supping drink'. Really?! I love necking a strong drink and enjoy being knocked sideways - chacun à son goût.

Supping = sipping

Isn't it interesting how the same drink hits people differently? I really love this - the components work together in wonderful harmony. Yet for another Difford's acolyte, it tastes like dishwater! And of course, it's seriously potent, hence 'definitely a supping drink'. Really?! I love necking a strong drink and enjoy being knocked sideways - chacun à son goût.

Tastes like dishwater

If dishwater tastes as good as this, I'm drinking it from now on - great drink!

Oh wow! My first Maid! Really love it - the cucumber is delicious, and surprisingly forward. I'll be exploring other Maids for sure!

As an aside, I do like it when recipes include the Strength and Taste Guide, and especially, the alcohol units guide. Shame this doesn't have that feature.

Oh wow! My first Maid! Really love it - the cucumber is delicious, and surprisingly forward. I'll be exploring other Maids for sure!

Well well! Somehow the Tuxedo - in all its variants - has entirely passed me by, till now. Really loved this - a superb way to let bianco vermouth shine. I will DEFINITELY be trying other Tuxedos on for size!

I've increased the measures to 22.5ml (3/4oz) each and also switched from dry gin to old tom gin.

Will it still fit in a Nick & Nora glass?

Seconded. But why such small quantities?

I wouldn't let the measures worry you - I just made this with half as much again. It sat in a coupe nicely and went down a treat.

Please share your recipe once you have perfected it. We also need to add the ability for you to add a photo. Watch this space.

OK, I've not 'perfected' a recipe, but my first attempt is pretty damn good - and they're ready after less than a month. I used a mixture of white wine & rice wine vinegars, mirin & sugar to sweeten, flavoured with juniper berry (lightly crushed), peppercorns, bay leaf and root ginger, all simmered for 10 minutes, then strained out. Added to prepared onions when cold. Ready in about three weeks and kept in the fridge to avoid the 'heat bomb' effect.

Just made this with Amaro Montenegro. I did consider adding black walnut bitters, which with the maraschino might add a chocolate/cherry/ cola vibe that could be interesting. Definitely a drink to muck around with!

Having always used shop-bought cocktail onions for this (fabulous) drink, I'm going to pickle my own - nice little cocktail onions (NOT great big pickling ones) are with your greengrocer right now in the UK. I'm going to use a mix of white wine and rice wine vinegars, with sliced ginger. Some recipes suggest adding chilli, but that ain't
happening. Maybe a little added sugar. I'll let you know how it goes.