Alan Cattermoul

A nice addition to the Christmas Cocktail cabinet. Improved with a pinch of salt

Nicely balanced, used Twin Fin barrel aged rum, added a slight vanilla edge, and doubled up the bitters

Really interesting flavours. Didn't have Santoni Amaro so used Cynar instead

OMG, amazing drink. Used Oggs instead of egg white, gave a very nice mouth feel and a good foam. Good balance of flavour with Le Fee (although Devils Botany Absinthe would be my first choice) The flaming Chatreuse is absolute genius!

Rated this 4 stars 1st time I tried it, now with bottled pineapple juice I think it's a 4 1/2. Much more balanced, would be good with a luxado cherry garnish

Overly sours and muddles the absinthe. I'm not sure Campari and absinthe were ever meant to meet. Apart, they are fantastic. Together, they compete and make a mess.

If you use Frobishers pineapple juice it's sweeter than fresh and balances out the flavour nicely

Made with passionfruit puree as wife can't eat strawberries. On the sweet side but very drinkable.

Made with Pineapple & Mango rum & slightly less sugar syrup. 8.5/10

The bitters definitely lift this cocktail. May try with a spiced rum next time.

Skipped the sugar syrup but used crystallised ginger as garnish. A tasty addition to #cocktailsaturday

Cut out the soda & reduced the liqueurs to 15ml each for a Lychee Royale.

Agree with other comments that the lime is a bit overpowering. A touch of agave syrup redresses the balance.

Made with Blue Curaçao rather than orange and it made a great St Patrick's day cocktail!

Agree with other comments that it needs more gin. Darker turquoise color when made with blood orange juice. Will try again!

No raspberry vodka so changed to 50ml vodka and 15m black raspberry liqueur :-)