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.

Preface: I love Difford's Guide and the work you all do. However, I cannot agree at all with the verdict of this rum. I have it at 40% and it is so far away from a brilliant rum. Being very generous, it does a job and nothing more. The only things I get a vague vegetal taste, that mushroom soup and then ethanol. Loads of it.

If Bourbon Whiskey was vodka. It is a perfectly compliant, mixing Bourbon and a very easy sipper (minus the burn). Unfortunately zero distinctions.

Absolutely fantastic London Dry Gin. I get it for just £8 a litre. Really is the replacement for the legendary 47% Beefeater Gin as a tried and tested, straightforward yet citrusy London Dry Gin. Pretty much no gin can beat its value, no matter how better it is.

I did add the apple juice along the citrus and sugar and churned it all together and it is wonderfully delicious and refreshing as mentioned in the review. A delightful Mojito variation, I'd take this over most alcoholic Mojitos as well!

Used a bit more peach liqueur and just added the bitters in. A bit sweet, but still delicious, with the Jamaican rum adding that point of difference. Great job Avery!

I used Appleton Reserve Blend and OFTD as rums. Only 2 drops of Ango instead of 3 dashes and I think that's enough. Also would prefer a stir.

My favourite Devil's Margarita and as much as it may sound heretic, my favourite take on a New York Sour. The chilli interacts so well with the wine, the fruitiness and spice (I did use Ancho Reyes standard) of the Ancho chillis combines with the tannins and the red, plummy fruit of the Claret.

I used 7 Up, and even then I still agree with Myxo, especially at the top. It actually got better moving down as the lime came through more and more. I feel like making it in the more typical Mojito fashion of lime juice, a little sugar, more thorough churning would make it way better.

Again, similar views in terms of flavour and a botanical number mistake, this time 32 instead of 33.

My perception of this vermouth is fairly similar, albeit I taste a bit more green apple and lemon. However, please rectify the number of botanicals, as it is 15 instead of 17.

Believe it or not, this version of Campari is still being made. In my region, its availability is spotty, but it is possible. And it's worth the hunt (minus overpaying for it), as you get more than what you would hope for. The extra ABV brings in more flavour and bitterness, really making drinks featuring it that much more complex and compelling. All the notes which were in Difford's Guide's review really come through more intensely. Simon, I wonder if you ever got to experience this version.

Really delicious, though I wish I had a cheaper Sauvignon Blanc (my Pouilly Fume was open) and a much better banana liqueur. But oh well, still a nice experience. I would also suggest trying Panini's thought of using dry vermouth. I think it can work.

I also forgot to add that in spite of only 10ml, the overproof Jamaican rum was very present throughout the drink, particularly in the smell.

Really delicious, though I wish I had a cheaper Sauvignon Blanc (my Pouilly Fume was open) and a much better banana liqueur. But oh well, still a nice experience. I would also suggest trying Panini's thought of using dry vermouth. I think it can work.

Would it be possible to sub the wine for dry vermouth instead? Hard to justify buying a bottle to try one cocktail...

I think you just have to try it out yourself and see it. Trying the original drink, it definitely seems that it could work.

A bit too sweet for me. I did have to adjust because my grenadine is 1:1, but it still felt too sweet. Still delicious though.