Chris Dimal

I used an equal split of gin and apple brandy (well I used Calvados and multiplied the quantity by 1.25 to approximate 50% ABV) and used 15ml of 1:1 home-made grenadine. Was a bit on the sour side, I think 20ml of grenadine would be the right way to go. I either way think that the split is the way to go, with much nicer fruitiness.

Amazing coffee liqueur. By far, the most underrated coffee liqueur ever. It's like if Kahlua was a brash, young and boisterous person and then it matured into someone svelte, sophisticated, yet retaining what made them special before. The Licor 43 blended with the coffee is so inspired. I'd even argue that you don't even need any other coffee liqueur. Neat, Espresso-tini, White Russian, something more craft, it really can do it all, IMHO.

Admittedly, I used Calvados (Chateau de Breuil Fine, which based on reviews and on my palate, had Applejack-esque flavours {think whiskey, barrel}) and aquafaba. The result was a truly delicious sour that definitely rivals the Whiskey Sour. If it wasn't for picking a preferred whiskey, this is the best sour indeed. The apple and barrel flavours go so wonderfully with the sour and the sweet.

I am so surprised that Difford's Guide hasn't reviewed this vermouth yet! An amazing workhorse vermouth, arguably one of the very best when you consider a balance of quality and cost. It has a character of spices (cinnamon, clove and bitter, anise-y wormwood), lemon and orange citrus, raisins and vanilla, but very balanced rather than overly intense (which some people complain about Carpano Antica's character). I really would love to see your take on this venerable vermouth.

This is an interesting one. This is the only Amaretto I have tried, but the almond and nuttiness is extremely subtle, with a lot of apricot liqueur character coming through instead. Is this just me?

Exactly as the review. Nothing to add.

A great Mango Sour. I made a mango liqueur using a mango maceration in vodka and Wray & Nephew. You definitely could feel the spirit of the Bourbon and lemon as well.

It's okay. I do need to try with more of an aged rum. The Bacardi gets lost and the Smith & Cross (what I ended up using) is what suits it more.

This Bourbon has apparently changed in character, besides the label and bottle (by the way, if you see this Simon, please keep the original image here for posterity; don't remove it). Now it's super cherry forward, banana candy (surprisingly Jack Daniel's esque!) with caramel, Crème anglaise, cinnamon and a fair dollop of ethanol on the nose, palate and finish.

The ageing period really hints at what's to come. Very, very agave forward, shocking to the point that it can feel like a Blanco at first, with very little caramel coming through as the barrel character. Only agave lovers can really sip it.

Really straightforward Tequila Reposado. A good mix of agave characteristics and barrel ageing, though it is not complex whatsoever. 100% suited to cocktails.

Can still be found where I am at, surprisingly enough. A long defunct product. Until this year, this was the only accessible all-Tahona Tequila we could get. Great quality but rather subtle, even at 40% ABV.

Interesting how this is called real lemonade in the UK, whereas in the US it's just called lemonade or perhaps in this case, lemon soda. Either way, hard to beat it. I suggest shaking with a lemon twist or two.

I'll try it next time. Thanks for the suggestion, Hunter.

As perfect as Tequila can get. All of the best characteristics of Tequila and more. The only niggle is its strength. Wish I could get the Still Strength.

Interesting liqueur. First things first, Giffard claim two kinds of fruit for this: cherry and raspberry (?!). So just a mixed fruit liqueur. Additionally there is also some brandy of unknown description. Does taste relatively like fresh sweet cherry with a little bit of that medicinal cherry cough syrup that a lot of us detect with cherry liqueurs in general. When I feel I need more substance, I always add a little bit of additional Cognac to make it more regal and a bit dryer.

Always found this product works well in shaken cocktails, better than the Rothman & Winter and regular Giffard, for sure. Doesn't get much love, but for the price it's solid

For the last sentence, Dale DeGroff would like to have a word! Very brandy forward apricot liqueur, not as fresh tasting as the others, but one then wonders if classic cocktails calling for apricot liqueur intended for this kind of profile in the first place.

This is interesting. The thing is, Luxardo Maraschino is without a question, the industry standard and yet, when you go to cocktail communities, there's surprisingly a lot of intense dislike for it, with some recommending this. This Maraschino feels closer to the tasting notes of Schladerer Maraschino on this site (icing sugar, fresh ripe sweet cherries), instead of the more aromatic Luxardo. All this to say delicious, but less complex and not necessarily superior, IMHO.

My go-to Triple Sec (admittedly due to budget). It's like the mixture of Cointreau and a cheaper, more sugary Triple Sec, but in a fantastic way. It feels like it has more body and sweetness than Cointreau, but still retaining a good orange peel flavour and aroma, resulting in it not lacking, yet being quite sweet on its own, forgoing the need for additional simple syrup in some occasions.

100% should be in the overproof rum category for cocktails.

Still a rum that can be found in my part of the world, minus the mistake of it being 40%, not 43%. A fair bit of roughness, minerality and funk alongside the barrel aged notes. Kind of appealing and interesting, but not a typical choice for the category as a result.

Still so unfortunate, that ABV drop. At 40%, a truly brilliant cocktail rum, perhaps the most indispensable.

15 years after this review, and wow, still an incredible Tequila Blanco. My perception is still similar to this review, with the key being that cooked agave.

So anise forward, surely way too much for an absinthe. Put equal amounts of sugar syrup and you get anise liqueur. Sadly the only viable option in many parts of the world.