John Hinojos

In many state of the USA, 9?25 is Dolly Parton Day for her humanitarian work.

As described, this is a wonderful and refreshing cocktail. After tasting, wanted a bit more autumnal flavour so I added a hint of Goldschlager. Wow,, what a difference. Sweeter, but that dash of tastes took this over the top.

Wonderful after dinner drink. We had it after a dessert of Crème brûlée. No specific ingredient overwhelms the other. Great balance. If you like it less sweet, omit the sugar syrup.

Wanted something cooling on a hot September evening. This was perfect. Only difference in ours was that we were out of sugar syrup so we used our homemade grenadine. I guess you could say we had a Blushing Jose Collins. Perfect.

Had again after 5 years. Used A de Fussigny Superieur Cognac and Bushmills Irish Whiskey. It was OUTSTANDING.

Agree, cold is key! I was fortunate enough to have some liquid nitrogen which I had sourced for a sorbet I was making for a "gourmet" dinner I was cajoled into cooking. As per Dave Arnold's instructions I chilled a glass albeit to excess (the martini actually froze to the sides of the glass while the stem remained room temperature!). Absolutely amazing.

Have you tried the Frozen Martini? It goes into the freezer for 4 hours, but has a bit of saline solution (I use a pinch of salt). Put the glasses in the freezer at the same time. WONDERFUL.

Simon, loved this mojito. Did back off a little on the amount of mint as I like only a hint.
Since it was a warm, summer evening added a little more soda to make a bit more refreshing.
Would definitely do again.

A top shelf Mojito. Bravo. A bit more soda, for the extra fizz, doesn't hurt.

Agree. Added a bit more soda also.

As it was a rare, hot afternoon in coastal San Diego, we had agains with a spicy Medican dinner. Made with an overproof blended rum (Hamilton Lost Voyage Strong Water at 90Proof and rums from Jamaica with a little from Guyana). Instead of Passion Fruit syrup used Chinola Passionfruit Liqueur. Wonderful.

Had this again on a very warm August evening with Mexican food. It was very refreshing. Used repesedo tequila. Great.

Made this again but used half the amount of dry vermouth to make the cocktail a bit drier. Used Empress 1908 Indigo Gin. Gave the final cocktail a great colour.

Had this again. If you like a dryer cocktail consider omitting the sugar syrup. We did as our pink grapefruit are locally grown so they are a bit sweet.

Thanks Simon for another wonderful rum cocktail. I was out of cachaca so I use clairin. It is a bit higher in proof and with a bit more funk, but the cocktail was wonderful.
Great for a warm summer night.

Being a big rum drinker, made this to the recipe. Did find the White Overproof rum a bit jarring at first and I drink Clairin and other white acricole rums. At first the flavour was a bit harsh with the overproof rum and the mango. As the ice melted the flavour improved. My issue may the mango and not the cocktail.
Thanks Simon for another wonderful cocktail. Cheers.

Had this again. Loved it as before. Great cocktails for an aperitif.

this doesn't seem like anywhere near enough nutmeg or angostura bitters if you go by the recipes that make jasper's mix!

Like many of the 1950-1960's rum cocktail recipes, they are being adapted for more modern taste. You can always make the original if you like. I have the same issues with many of the Tiki/Caribbean drinks, but now I find them over spiced and way too sweet.

Make again with Clairin La Rocher Pignon Rhum from Haiti at 99 proof. Very different profile.
Not for the faint of heart and your must be a lover of strong agricole rhum with a lot of funk. It was wonderful.
If you do use any Clairin in this cocktail, I would allow it to breathe and the ice to melt a bit.

Made again, but decided that I wanted to spike it up a bit. Added a 151 Demerara Rum float. Perfect.

Loved this the first time. Decided to make it a bit less sweet by omitting the sugar syrup and half of the sugar syrup. Use Smith and Cross Navy Jamaican rum and a little Foursquare spiced rum. It was perfectly dry for us and a great evening cocktail.

Had one more time as above, but added a little rum based coffee liqueur. Completely different cocktail, but WOW.

Very after-dinner tiki style.
It is very tiki style ad a tad sweet for my liking. I did use coconut rum instead of the syrup, but would eliminate the grenadine.
The grenadine added no colour or little (if any flavour). I would omit in future cocktails.
That said it is a perfect cocktail for after-dinner or evening I would definitely have again.

The rums from Barbados excel in every way, especially Mount Gay. Exquisitely versatile for many cocktails. My go to rum since 1982. As for daiquiris - try a banana daiquiri - truly an addictive delight.

I also do rhum from Martinique and Haiti. They are both agricole and a different flavour profile. Jamaica, Barbados, Martinique, and Haiti all have laws governing sugar adulteration of their rum/rhum which brings forward the flavour instead of sweetness.

This is an outstanding Coconut Rum. It is not the awful fake stuff that Malibu comes out with. It has a clean coconut taste. 80 proof. Perfect to add a little punch to your rum drinks.