Paul Andrew

Just perfect. Magic as author wrote.

Nice try, but not so balanced. Something is missing here.

Nice. Never tried this B-5x shot before...

There is something wrong with this recipe. In my opinion too much acidity. I'll try adding more Amaro. Too much liquid for Martini glass.

Very nice and fruity. Too much for Nick & Nora glass. In my opinion should be served in coupé glass.

Something unpredictable. Like banana ice cream? Strange but nice. Creamy and sweet, every women love it!

My favourite with maraschino so far. Nutmeg is must have here. Soft and delicious... And this tropical smell. Yummy.

Strange cocktail. Like old fashioned with tequila. Strange but pretty good, like swarm on sunny day. Hmmmm.

IMO "flying" version is better as said at the end of history article.

Wow, very surprising in good way of course. Light and refreshing.

I think ingredients should be poured in reverse order than written in recipe.

A great drink to introduce cognac forward drinks to people. Use a good cognac and it's boozy but balanced and smooth. Very tasty.

I can't agree more. Beautiful color, clear and tasty.

I made this one with Thomas Henry cherry blossom tonic. I was very shocked how it greatly composed. Must try.

Almost like dark n stormy.

Old Cuban in Polish way.

Extra creamy and very light and delicious taste of pineapple at the end.

I was afraid that cucumber will be first taste of this cocktail. But I was wrong. Cucumber cachaca and grand marnier are good trio for this concerto. Used spicy ginger but I think ginger ale would be better.

Wonderful cocktail with a big portion of Angostura. But don't let it scare you - the cocktail is lovely and Angostura plays a spectacular role!

Agree. Don't be scared of amount of angostura. It's amazing. I didn't expect so delicious cocktail. Must try one!

Wow. Amazing. Coffee beans are insane for the flavour of this cocktail.

To be honest... Nothing special. Sambuca and Tequila makes hot sauce easy to take. But in overall not so good.

Made this with Appleton Signature Blend and Mr Black. I got rum, distinctly seperate from very dry coffee, and the cream was all but unnoticeable; it didn't hang together in any way. I added 10ml of 2:1 sugar syrup and gave it a dry shake and that improved it significantly. Next time I'd try Kahlua (and shaking all three ingredients up front).

For coffee liquors try Giffard Cafe. My best so far.
By the way I still can't make cream to float on surface. Even aerated. Maybe too much fat? Is 7% ok?

In my opinion the recipe tastes better without coffee liquor.

Used Bols Blue Curacao and it went up as the second layer.