Caitlin Eloise

Give this a go with carciofo amaro. It gives the rye a fascinating peated dimension.

Throw in some grapefruit or orange bitters, it really elevates this combination

Give an aged or flavoured gin a go in this drink. I did a split between a chilli-infused gin and an aged gin (3:1) with some extra orange bitters, and it is so tasty.

I made this with a locally produced chilli infused gin and it worked really well

I went to the extra effort of crushing ice for this drink, which was well worth it.

I made this for my mum to help finish a bottle of sparkling. I added a dash of lavender bitters and it really complemented the elderflower liqueur and gin. Mum really enjoyed the drink and would definitely have another.

I used an infinity rum I made instead of the aged rum here, and this drink is a good one to use it in. My infinity rum has a mix of white, gold, aged, pot-still, and overproof rums, and it's around 45% ABV.

I also added some Abbott's bitters because I think they work well with amaretto. I think I'll give the more rum and less pineapple idea folks have suggested next time.

I added some cardamom bitters and peach bitters when I made this and the bitters gave it a nice bit of complexity. I'd recommend it.

It's tasty but I didn't get the hit of sloe gin I was anticipating. It might need more sloe gin, or less lemon (it was pretty lemony). Maybe also some plum bitters?

I enjoyed this drink. I cut the calvados with a little bit of apple-flavoured brandy to give the drink a little more body, as I find calvados is not as bold as other spirits.

I made the drink per the recipe and it's very enjoyable - balanced; not too sweet nor tart. I think a splash of grapefruit bitters would go a long way.

As someone who is not particularly drawn to cherry, I loved this drink.