Giulio Motta

I was about to write that La Fée Absinthe Superieure is transparent, but no, you are right. It's just lightly tinged green. It's just because of the opaque bottle and the small amounts I've been using, it always looked uncolored 😅

They are hugely different styles of sherry so I wouldn't use a PX in place of a cream sherry.

Thank you for your prompt reply. I’m still learning about sherry and specifically I’m not quite clear on how sweet the cream is or is allowed to be.

How far is the average Cream Sherry you would specify for cocktails that require it from a Pedro Ximénez sherry? Do you think a Pedro Ximénez could work in place of a Cream? Thank you.

I added one dash of strong chocolate bitters and it's even better. Lovely.

Great cocktail, terrible name.

Not having cardamom bitters (and not having enough will to make some cardamom syrup), I substituted the two by crashing half a pod of cardamom and upping the banana liqueur to slightly less than 15 ml. That made it really nice.

Have you ever tried the Italian bottled eggnogs like Vov and Zabov? I didn't have a chance to do an AB comparison yet, but the taste of the Warninks really let me down, as I kept reminiscing of the Marsala-note of its Italian counterparts.

I tried this with Difford's Daiquiri Bitters, and they really add a layer needed complexity to the cocktail. Loved it

Tried this with Difford's bitters and I was surprised how well the other flavors blend with the lavender of the bitters. Great job!

Is Tempus Fugit still a Switzerland company? They seem to be a California company now. Also, I think the Ernst Luginbühl distillery might not be in business anymore.

Excellent drink made with Bianco semi-sweet vermouth. When made with dry vermouth, it needs some not-straightforward rebalancing that the El Presidente (Rhum agricole)-version does not.

I made it 2x as originally specified, 45 gin, 15 maraschino, 30 pink grapefruit, and it was just fine. Maybe a tad bitter, but I like it like that.

I didn't have Punt e Mes so I used Antica Formula. But it tasted a bit sweet, so I added 5 ml of Cynar and it worked out fine. More than fine. But maybe still a bit sweet. Such a change would probably need a more careful rebalancing, maybe cutting a bit of cherry Heering. Anyway, a great cocktail, four and a half stars.

When I make cocktails with lots of fruit pulp I actually prefer to: 1) Shake 2) Pass to the smaller part of the Boston shaker 3) Use a Julep strainer so that pulp don't get clogged up 4) Use the bartender spoon to help the cocktail flow through the fine strainer. This way I can even make two cocktails in one go.

I like this, but preferred it served straight up.

In two words this is "Peated Orange". And it's delicious. I used Scrappy's Orange Bitters and Kilchoman Machir Bay, and it was a delight.

I made the full size version and I must say this is just great. And amazingly it came out awesome on first try: I really thought I would need to go back and try many different combination of mezcal/amaro/rye but that was not the case. BTW I used St. Germain, Aperol, Averna, Ezra Brooks straight rye 45%, and Derrumbes Durango.

I loved this drink so much. The flavors are layered perfectly, and it's extremely well-balanced. Five stars+

Other websites have a really different recipe with rye, and sherry which I think is more on point with the Tootsie Roll flavor. The recipe above ends up being too similar to a Maple Old-Fashioned

This is good. But to get it to excellent you will have to experiment with a lot of specific rye/rum combination until you nail down the perfect mix.

Works great with a ruby red gapefrit slice as well.

I did finish it with pink grapefruit peel and it matched perfectly.