David Hoyle

I appreciate it's down to subjective taste, but I found the Frangelico (nut) component a little overwhelming. As such I added three dashes of Rhubarb Bitters, then a little extra Limoncello, say, 7.5 ml. This helped integrate the nut impact whilst adding a second fruit flavour, which seemed to work satisfactorily with the hazelnut while adding variety to the fruit tones. But then, it's almost becoming another cocktail.... I will certainly make it again....

A good call by Colin Larson to add orange bitters as, for me, they took the overly (for me) sweet edge off this quaffable drink. I also added about 5 ml lemon juice to further counteract the sweetness. Although we are in mid-winter, this is a lovely, summery long "cooler" kind of drink - a season to imagine being in and to look forward to, if the world survives till then!

Tangy and distinctive almond-lemon flavours supported by subtle pineapple (juice) which is great for contributing froth to cocktails. Summery and sophisticated. A bit hard to find edible orchids in UK, so had to forgo that particular garnish, but we thought this a lovely combination of flavours with a dash of Peychaud's Bitters.

Delightful summer cocktail with the elderflower, vermouth and lemon in what seems to be an ideal balance. Can't find much more to say, except I plan to introduce several friends to this lovely drink!