Mildly sweet and refreshing, with nice apple spices from the pear liqueur. Definitely use Irish whiskey instead of Scotch or it's too woody. Don't use too much soda water or the flavors will be too diluted.

Sweet and mellow, a good showcase for Midori

This is like a sweeter more spiced Mai Tai. The vanilla and cinnamon go really well together. Originally from Tod at Cocktail Club, who learned it at Tiki Oasis. He infused the bitters with vanilla bean and used Saigon cinnamon.

Refreshing and easy to drink. This is basically a fruit juice, since none of the flavors stand out too much on their own. Try a flavored or herbal gin.

This is basically a sweeter verson of the Zombie with less booze, but still quite strong.

Strong! Delicious! I reduced the rum by 1 oz from the source recipe so it's not as strong/dry. Using more grenadine or cinnamon (¼ oz) may be nice too.

Light, fruity, and showcases the apricot liqueur. It combines well with grapefruit, which surprisingly doesn't overpower the delicate apricot flavor.

A quite sweet and intense apricot martini. A variant is the Boston Cocktail: replace the bourbon with gin, and replace the syrup with grenadine.

A spiced up spiked apple cider that's not too sweet. Using Aperol for the amaro was mellow; Averna was too bitter.

A hint of spice from the dram, but overall mellow and on the dry side.

Refreshingly sweet but with a balance of interesting flavors. The Campari's bitterness doesn't overwhelm the other ingredients and combines well with the grapefruit.

The banana flavor is subtle so you need a good 1:1 ratio for it to show up. It turns out a little sweet, so the bitters help. Maybe try with 3 dashes or a different bitters?

On the sweeter side, but a nice way to enjoy the banana liqueur. The other ingredients don't mask it. Try with black rum.

Very refreshing and balanced despite the heavy flavors. Use a funky rum with strong molasses flavor. Recipe originally called for ¼ oz Herbsaint and ½ oz of each citrus.

Refreshing, sweet, and balanced with earthy flavors. Recipe was made with demerara syrup and it was nice.

Refreshing and interesting. Bitter and complex but with a hint of sweet lime. Optionally can include 1-2 oz of club soda before adding final bitters.

The flavors of the allspice come out in this sweet and puckery drink. The mouthfeel is slightly thicker with the relatively high orgeat. It might be worth trying the drink with slightly less passion fruit syrup to make it less acidic. This recipe was tried using a more dilute syrup, not Liber and Co.

Intense flavor with pucker and sweetness, but not unbalanced. The shaken pineapple creates a silky foam. Very delicious!

Perfect classic! Nice with pot still rum that has a deep molasses flavor.

Mild and easy to drink. A good way to showcase the warm spices from the allspice dram.

Originally with Campari, switching to Aperol makes it much less bitter.

When using Aperol for the amaro this tastes like a Jungle Bird variation that's not as sweet or bright.

Mild and comforting with mellow spices from the falernum.

Good balance of pucker and sweetnesss.

Strong, bitter, and sweet!

An incredibly delicious flavor that's unique and hard to describe. The lime comes through, but it's not puckery or sour. The fig flavor is strong but not overpowering, almost like a hint of prune juice. It's a sweet drink, but there's a finish of salt and spice. Sublime!

Nice and refreshing. If the pilsner is on the bitter side, use a greater ratio of soda water.

Lightly sweet and fruity, with mild lime and bitter flavors.

Sweet heat with spicy ginger and whiskey.

Strong and sweet.

Sweet and intense.

Refreshing and brisk.

Sweet, delicious, and mild. Try it hot.

Sweet and tart, with a creamy mouthfeel. Adapted from Liber and Co, with less lime. Even more delicious with Seven Caves pineapple gin.

This drink is mega sweet and mega delicious.