Hilarious name, I have to try this.

I would cut the mint leaves down to 8, and try Smith and Cross with Wrap and Nephew to add some depth to the drink.

This was jus OK. Not bad, but I have had better cocktails from Don Beach. While I like the absinthe in the drink, I did feel it was missing something. Like all original Tiki drinks, I do find it a bit sweet. I love the taste of rum and Agricore rum, but this was still missing some of the rum flavour I was wanting in the drink.

I would do 2 ounces of Goslings and something like half an ounce of Smith & Cross, would give that funky nature in the name and not be as sweet especially since it already has Grenadine and Simple Syrup.

This is way too easy to drink, for some reason to me it taste like tiki punch.

I almost made this as a shaken cocktail until I reread the recipe and saw a blender was involved.

I like this with Evan Williams Bonded, it stands up to mixing and because it is sweeter it plays well with the bitter elements.

I really wanted to enjoy this because the flavors are all ones I like. Something is holding it back from being a 5/5 and I'm not sure what it is.

Thinking back on this I feel it needs something like an orange peel expressed over the top to add some brightness to the drink.

I like making mine with cognac rather than vodka because to my palette vodka has harsh aftertaste that I always detect.

I tried this drink and found it to be refreshing but I do not think I will make it again because of the off putting flavor that coconut water has.

I think this cocktails needs something like Rare Breed or Knob Creek Single Barrel mainly because the amaretto is just a touch too sweet and seems to hit a lot of things over the head with an almond shaped brick.

I like to up the alcohols and lemon juice to one ounce each because I don't care too much about it making me a corpse again. I also use Cocchi Americano because I like the bitter touch and rather than rinsing the glass with absinthe I put about half a teaspoon in. This is not traditional in the least but it really suits my taste.

I think with a splash of amaretto to really get that almond flavor would make for an interesting change to this classic.

I like to use a little Smith and Cross or Denizen because while I like Goslings Rum it is a touch too sweet for my taste and because I like that funky flavor and how it dances with Campari.

I am not sure if they added a new botanical but the bottle of normal Citadelle I picked up has Szechuan peppercorn and it really makes an appearance in some drinks.

I have been helping out my grandma due to her health issues and she asked me to make her a margarita so I dug around on here for a good recipe. After making this for her she loved it but asked me to up the volume in the glass so I upped the Tequila to 60ml, the triple sec and lime juice to 30ml, the agave syrup to about 10ml and then I finished it with a hearty pinch of sea salt. I was worried it would lose any balance but she loved it and I found it to be tasty if a bit tequila heavy.

She has great taste in drinks, we have been looking through the tiki drink book by Martin and Rebecca Cate and have found a few recipes we look forward to trying. She also likes an old fashioned but I need to adjust the sugar down a little for her taste and maybe use a rye whiskey.

I have been helping out my grandma due to her health issues and she asked me to make her a margarita so I dug around on here for a good recipe. After making this for her she loved it but asked me to up the volume in the glass so I upped the Tequila to 60ml, the triple sec and lime juice to 30ml, the agave syrup to about 10ml and then I finished it with a hearty pinch of sea salt. I was worried it would lose any balance but she loved it and I found it to be tasty if a bit tequila heavy.

I found Muscovado sugar to have a flavor and texture I did not fancy so I used a 2:1 Demerara sugar syrup and as expected it was delicious.

Underwhelming.

Try doing 1.5 ounces of reposado tequila, 1/2 ounce of a good quality grenadine and cream de cassis or if you don't have cassis use creme de mure, 3/4 of an ounce of lime juice and a drop of angostura bitters and shake it all together and then top with club soda and a pinch of salt or Topo Chico. This variation comes from Anders Erikson and I found it to be delightful.

I threw this together after a rough day of work and it's like a Caipirinha but suits my taste more until I replace Leblon from my bar.

Shaken? Never ever shake a martini. Was not expecting that here! As we all know, it is to be stirred. Shaking waters it down and makes it cloudy.

People who are new to Martinis might prefer it shaken because it can soften some of those notes that are a little bit rough for them.

I used this ratio for a dry martini and a dirty gin martini and both turned out fantastic.

For this recipe I encourage using Jeffrey Morgenthaler's lime cordial. Lime, lemon and sugar syrup does not a cordial or gimlet make.

I really wanted to enjoy this because the flavors are all ones I like. Something is holding it back from being a 5/5 and I'm not sure what it is.