Make sure to use a decent prosecco, made the mistake of a cheap one that was canned and it drowned out the taste of everything else, in my defense I don't drink it unless its in a cocktail so I didn't want to be wasteful.

Anyway still nice and refreshing, next time I'll get a proper bottle and give it a crack!

What is the amount needed of xantham gum?

I use about 1/3 of a 1/4 teaspoon, Might be my barspoon size but I was over doing it with what was recommended.

Great riff mate, I've been looking through user submissions to try something different, I will make this again and throw some chocolate bitters in the shaker, I didn't have dark chocolate but will definitely try it with some next time. Maybe add a sprinkle of cinnamon on top of the foam to.

Recommend trying this one with a 2:1 ginger syrup, I had some I needed to use up and it melded very well with the bourbon, pineapple and lemon juice, didn't have pimento bitters so I gave it a hefty 2 dashes of regular angostura. Buffalo Trace was the bourbon.

Chefs kiss on this one! I used a dry/mellow sake, You get a strong maraschino punch upfront, followed by the sweet floral notes from the sake cutting through with the bourbon to tie it off at the end of a sip. Loved how consistent it was even as it warmed.

11/10 going out of my way to get another bottle of good sake to try this one again.

Made this to Spec apart from swapping the 30ml of Speyside for Plantation Barbados Grand Reserve, and used Laphroaig 10yr for the Peat, what a stellar tiki drink, huge potential to play around with, looking forward to trying it again with some Speyside, maybe even a more rum forward variant with Agricole Volcanique.

Made with El Dorado 12 YO rum, i used turbinado syrup instead of demerara. amazing Drink. Cheers

El Dorado 12 hits so well with this one!

Brilliant, I used a Junmai Ginjo Hiyashibori from Konishi (Dry/Crisp/Mellow flavour), Dolin Red and Buffalo Trace, a very refreshing, moreish sipper, can't wait to play around with other combinations.

I made mine with Del Maguey Clasico, Wray and Nephew OP white and Anders Erickson's Falernum I made at home following his steps, Absolutely incredible, every ingredient's notes shines without stepping on each other, I agree with Guy in the comments below, now I have to re-rank my top 5 again.

Perhaps try 7.5 to 10ml.

Thanks!

Not bad, feels like its missing something, definitely will play around with some lime or lemon juice, maybe throw a few mint leaves in the shaker next time.

Any suggestions on how much sugar syrup you should use that would be a close substitute? I cannot get access to sugar cane juice, I used 10ml of 2:1 but I feel it was a bit too much.

Need to add the crushed ice and quantity to the step in this, made it without seeing the video and added ice after, managed to save it but the end result could of been better.

Very moreish, made mine with Appleton 8yr and Plantation/Planetray OFTD.
So smooth and easy to drink, recommend splitting the serve into two if your trying to pace the night out.

I feel this has a lot of potential, definitely deserves a higher rating in my opinion, can't wait to try a few variations with mezcal and bitters.

Good stuff, I would tone down the orgeat and amp up the lime juice by 5-5mls though

First try, followed your alterations, very nice!

Depending on your Ginger ale (I use Schweppes) , I agree with everyone here lower or scratch the sweetener completely, up the lime juice by 5ml. Good stuff, very refreshing!

Made this tonight and then followed it with an old recipe I'd normally follow (More lime, Syrup and Soda. Less Mint). I have to say the Difford's version will be the standard now, much more balanced for my pallet, the Mint really shines through in this one.
Enjoy your Mojitos everyone!

I cannot get Napoleon liqueur in my area so I subbed with grand marnier and followed the recipe to a tee using Tullamore Dew triple blended as the whiskey component. What a fantastic cocktail, it is incredibly well balanced. highly recommend for any whiskey drinker.

Very nice base to play around with, can't wait to try it with a rye or a more sour bourbon. I used Buffalo Trace