Rob de Santos

I think the amount of Hypnotiq is crucial to the taste of this drink. I think it benefits from slightly more of the Hypnotiq but if you want something "tropical" without the rum and sugar, it is a useful option to have. Besides, who am I to question anything created by Gary Regan. ;-)

Very nice and being someone who favors orange over lime, an excellent change.

A nice drink. I cut back on all of the orange ingredients and increased the Pisco for more balance but overall, enjoyable.

This was pretty good. Fairly peach-forward and refreshing. The sweetness of your orange juice will be a big determining factor as to how sweet the cocktail ends up. Mine was perfectly balanced. Will definitely put it in the summer rotation.

I adjusted the peach schnapps downward but what really made the difference was adding a dash of orange bitters and a dash of cranberry bitters.

A fascinating drink. I wasn't sure what to expect but this definitely exceeded expectations and has a nice balance of flavors. The bitter ingredients balance the sweet and sour almost perfectly.

I used Licor 43 instead of the Galliano and added a 1/4 oz of coconut rum and some orange bitters. Excellent drink.

Really enjoyed this. Good balance between the mandarin and the Jagermeister.

Surprisingly good. One drop of saline was more than enough.

Fruity and very easy to drink. Making it with 60ml of gin, to me, adds more depth to the drink.

Agreed. Just different enough from your run of the mill martini to be worth making.

Excellent. Agree with John Carr's comment that the grenadine is important. I also used Carpano as the vermouth which I think fit well.

As someone who struggled to acquire chartreuse of any color in the past year, this is just showing off!

I suspect availability varies greatly according to geography. Both the green and yellow still seem available at some level in Europe. VEP is harder to find and if you do, even pricier than it used to be.

I'll join the chorus here and say this is even better than I expected.

I don't have the clementine spiced rum so I used another brand but even so, this is a pleasant drink. I'd love to know where the rum is available.

Simple and actually quite tasty. I used Bitter Truth Falernum instead of my usual Taylor's and I think it blended better with the drink.

New to the Difford site. Very impressive, but a bit out of touch and esoteric for me. My home bar has several dozen bottles but I'm turned off that most recipes call for some obscure, impossible to find brand of the contents.

Everyone started somewhere, often with a handful of bottles. If the recipe calls for red vermouth, use what you have and don't be overly concerned that you don't have the specific brand. If it calls for an unusual ingredient, experiment and substitute. No one here has every brand and every variation.

I had some not very sweet pineapple, so I added a few drops of syrup and upped the pimento dram a bit. Used grapefruit bitters instead of juice since I have to strictly limit intake of grapefruit. Overall, quite good.

I didn't happen to have any bananas on hand but adding a bit of Pinang Ambon green banana liqueur made for an excellent drink. Next time, I'll try it with a ripe banana.