I'm interested to know where the name of this cocktail derives from.
Is it from the Mexican acrobat/actor Cantinflas who is probably most famous in the English-speaking world for his appearance as Passepartout opposite David Niven in Around The World In 80 Days (1956 - jeeps, it's older than I am!)?
Which could lead on to the other cocktail, Cantinflas Moustache...although in the closing credits Niven was represented as a clockface, Cantinflas as a Penny Farthing and, I think, Robert Newton's Detective Inspector Fix by a moustache...

It must come from the mexican actor. I've checked the official on-line Spanish dictionary, and all words sounding like that (cantinflear, cantinflada,...) derive from Mario Moreno's stage name, Cantinflas. So, there's not a previous meaning for that word. The cultural impact of Cantinflas in Spanish-speaking countries between 1940 and 1980 was huge.

Pretty good for an orange juice cocktail. As for the whisky, I used 45 ml of Vat 79, and 15 ml of Glengoyne 12. It's amazing what a bit of quality malt can do.

Never tried an Angustura heavy drink before, I guess 1/4 of a bottle is a big investment if it’s not your thing. Need to get my big boy pants on. It’s clearly a nice drink but my brain says no

I love Angostura bitters and this Cocktail. Trinidadi Issues, Tradewinds Negroni, and Port of Spain are also amazing in this regard. However, I think it makes more sense to buy a bottle of Amaro di Angostura and try similar recipes that use the latter.

Almost as good as the "original" one. It's really worth trying if you have a bottle of oloroso sherry.

Delicious. I may try a Last Word with egg white soon.

I really liked this one. On top of that, it packs lots of flavour with little alcohol. I used El Dorado 8, and I'll probably experiment with other rums.

Very nice cocktail, and quite unique as well. I used home made syrup, and it's probably less sweet than store bought one. The oloroso combined with the other ingredients rendered a toffee-like aftertaste that I loved.

Amazing drink, but I could have spared the oloroso. It's to dissonant to sip through it, so used a straw, defeating the purpose of the float.

A great after dinner cocktail, but maybe not in a heat wave. I used orange bitters instead of grapefruit ones. The amaros and tequila play nicely, and the oloroso adds body and a bit of saltiness.

Pretty nice variation. Still prefer a Sweet Manhattan. I still find dry vermouth to be a bit too weird and bone dry here.

I agree that the original Manhattan is not so overly sweet that it must be reduced using dry vermouth. Brooklyn (perfect), however, really benefits of dry vermouth.

A lovely balance between dry and fruity. I've used Hendricks, Noilly Prat, Cointreau, and home made apricot brandy.

Sweet, strong, complex.

Very good. I used Appleton Signature, El Dorado 5, and homemade Pimento Dram. Because of that I had to up the latter a tad, and enjoyed it a lot.

Using blackstrap rum elevated this wonderful cocktail even more.

Very good.. I tried with Myers's and Gosling's, and I think I liked the latter a bit better.

Very nice, but even better imo is the Tom Collins version on this site.

I agree. I've used Hendricks dry gin for this one, which is not my favorite dry gin, but it pails when compared to the Tom Collins I've prepared half an hour ago using Hayman's.

Delicious as-is, without modifications, apart from settling on your rums.

My taste buds say this is a Mai Tai with Averna in for curaçao.

OFTD, Smith and Cross.

I agree that this is more a Mai Tai riff than a variation of a daiquiri, and I think it's much better than the otiginal.

Delicious, and a tad better than the Red Hook.

Nice, and really dry. I followed the recipe, but used reposado (Espolón) instead of añejo. I wonder if that made a difference. If the original recipe asked for Licor 43, then it should be sweeter. I may try different variations soon.

Just outstanding, and so simple that it calls for a second serve.

Excellent, but mine was really sweet. I'm not happy with the quality of the cherry liqueur I can buy in my town, so I've prepared my own. I used Luxardo cherries syrup, a bit of brandy, almond essence, and a tad of Averna to correct sweetness. For the other ingredients, I followed the recipe. I love it, but it's probably much sweeter than it should be.

I love it. Since I've used Xerez brandy, which is quite sweet, I will skip the syrup next time.

The drink itself is very good. I did not enjoy the crusta part.Alot of work for an awkward presentation.

I agr6. The drink it's not outstanding, but quite good however. The work involved in preparing the peel rim is not justified in my opi6. Make it simple, and enjoy it.

This is a wonderful cocktail but, it's not clear to me if I should give it a try with 40ml of whiskey. Did the original version ask for 30ml, or was it 20ml and it has been updated? Cheers!