We liked this but as another commenter noted this is quite tart (and I like sour drinks!) and I felt the angostura was a bit lost in the sour profile. We upped the sugar syrup slightly and also upped the angostura by another dash each. A nice variation for Sidecar enthusiasts like me.

We really enjoyed this fresh, dry aperitif. We used Kina L’Aéro D’Or and Lillet as well as Botanist gin and Lustau Jarana Fino Sherry. The flavours were slightly orangey, salty, and very refreshing and the whole cocktail was beautifully balanced. This will go into our regular rotation.

Rich and delicious; definitely more accessible than a classic Boulevardier. We used the Bittermen's Xocolatl Mole bitters and cut back the Campari slightly, supplementing it with Cynar as suggested by another commenter (excellent suggestion!). Really nice variation on a classic drink and something we'll make again.

Lovely, refreshing, and well-balanced riff on the Side Car. We used Kina L'Aer and this imparted the perfect amount of sweetness and viscosity as well as a pleasing, deep gold colour. Dangerously easy to drink!

This is an outstanding cocktail. It's simple but every part works together beautifully to create something much greater. It's refreshing and balanced and just seems to convey the quintessence of apple flavour. I used Laird's Bottled in Bond and Gowan's Sierra Beauty Cider and followed the recipe to the letter. A virtually perfect drink.

This is lovely! We used Yellow Chartreuse instead of Green and cut back just a bit on the sugar syrup but kept the lemon and Cognac the same as in the recipe. Rounded and balanced and very sophisticated. We'll definitely be making this again and likely will make it for friends during the holiday season.

This was an excellent drink! I made it exactly as written except for the bitters. I've just bought a bottle of Bittermen's Spiced Cranberry bitters, saw those were recommended for Cognac/brandy drinks, and subbed it for Angostura. Delicious!

Boozy but sophisticated and complex cocktail. We swapped out the Calvados with a bottled in bond applejack and upped the Green Chartreuse just a bit (about an extra bar spoon per drink). Served over a big ice cube, this was a lovely sipper with big spice flavours.

I liked this variation on the martini very much. I make my own grenadine and add orange flower water, star anise, cloves, and allspice berries (I remove the whole spices before bottling) and these flavours play nicely with the absinthe (which I increased a bit because I love it). This cocktail has not only a fresh and interesting flavour but a really lovely texture, probably due to that small bit of syrup. Will make again!

A lovely drink with a refreshing, intriguing flavour profile. I used Aperitivo Mazzura and cut the maraschino back a wee bit but this still had interesting herbal notes and a very pretty colour. I'll definitely make this again.

This is lovely and quite autumnal. I was out of Punt E Mes so subbed in Antico Torino Vino Chinato. Might have been just a bit too soft as the drink was rather sweet. Still enjoyed the flavours very much and plan to make this again when I've restocked on Punt E Mes.

Made this with Averna and it was very nicely balanced. Enough bitterness from the grapefruit, and rich texture from the Amaro. Came out great.

We also used Averna and thought this was an outstanding cocktail. Juicy and bright but quite complex. A new favourite for us.

This was outstanding. We were looking for a lighter, more refreshing whiskey cocktail to beat the heat here in California and this was it. We did not have Meletti on hand but used Averna instead. This is just a beautiful balance of varied citrus flavours and richer notes from the bourbon and amaro. One of the best sour variations I've had in recent years; we'll be adding this to our permanent repertoire.

What a tasty, refreshing drink! My pineapple was very sweet so I cut back just a bit on that agave syrup but kept things as written otherwise. A sort of subtle tiki fusion thing, this is perfect for warm afternoons on the deck or mild evenings on the patio. Thank you for sharing it.

I really like this! So few ingredients and yet such a complex flavour (I did use London dry gin rather than Old Tom because I was too lazy to dig that bottle out). It's refreshing but has a hint of richness and the colour is stunning. This is going into my lower ABV aperitivo standard repertoire and I can't wait to make it for friends.

Lovely. The Boker's bitters really dries this out and gives it a complex edge. This is one I'll definitely be making again.

This is a wonderfully balanced cocktail that's just the perfect amalgam of sweet, bitter, fruity, and herbal. Rich and round too, without being cloying or heavy. A new favourite!

This is nice. I used Rittenhouse Rye and Meikakuna Japanese blended whisky. I did cut back a bit on the syrup as I made my own Muscovado syrup and it was quite rich (2:1). I might try it again with a higher quality Japanese whisk-something with a little more character. A lovely template, though.

What an interesting drink! It's surprisingly dry and has a really appealing, wintry woodsmoke/woodfire note from the Fernet. The lemon juice and lemon peel add a nice freshening element. I'll definitely make this again!

I served this over a rock as, like Dale DeGroff, I prefer my Negronis as a slow sipper on a big cube. This was quite delicious! The Cynar and Fernet work well together and give this a more herbal character than a standard Negroni. I think I'll try this with Branca Menta next time as a wintergreen element might be nice.

Very good as written but also works great Valentino-style with (2:1:1) proportions (1.5 oz cognac, 3/4 oz each vermouth and red bitter). Used Antica Formula and Martini & Rossi Riserva Speciale Bitter. Served it in DOF glasses with both orange and lemon twists. Excellent!

I just made this using your proportions and it was delicious and very balanced. We'll be using this recipe often throughout the winter holidays, I think.

Best to cut pomegranates in half (around the equator rather than pole to pole) then squeeze in a pillar juicer - then juicing them is surprisingly easy and efficient.

100% agreement! Our backyard pomegranate is very productive this year and we just spent the afternoon picking and juicing and the pillar juicer is by far the easiest (and least messy!) method.

For some reason, I was expecting this to fall on the sweet or even cloying side of the cocktail equation but this is zesty and bright and perfect for a warm spring evening. The Luxardo Albicocca is just fantastic here-so fragrant and faintly nutty; it really helps to round out the cocktail and keep it from seeming too tart.