May 24-M & M
NO we are not talking about candy, we are still talking about cocktails. In this case M&M stands for Monte and Mezcal. The mezcal part is obvious, but the monte is for Amaro Montenegro. This is an Amaro that is more bitter than Amaro Nonino but less bitter than Amaro Averna. This is a simple name but I quite like it as it’s catchy anmd recognizible as it is also the name of a candy.
This is a very simple cocktail that’s name is the recipe, it is equal parts Mezcal and Montenegro. I was against this idea at first since I didn’t see it working but after trying it I actually really like it. Highly recommend you try this one if you haven’t.
Full judging here: https://docs.google.com/document/d/1x7nK47tRG2vqLeDBHNjQA3o7Ype8hr4AFg-QCdaNwwY/edit?tab=t.0
May 23-Dark N’ Stormy
Another true classic, today we feature the Dark N’ Stormy, the national drink of Bermuda. Bermuda is known for Gosling’s rum and ginger beer so it’s only natural these 2 would come together for this national drink. One quick thing about this cocktail is that it uses a specific rum and if it ain’t Gosling’s it ain’t a Dark N’ Stormy. Also presentation is a little debate for this drink as some like to shake everything together, but I like to shake the lime, syrup and bitters and then layer the las 2 ingredients on top.
The only real history available is that British Sailors would fancy this drink when stationed in Bermuda around WWi. Now I would also recommend using Gosling’s ginger beer for this cocktail but that is both a preference and tradition as I think it is just the best available. In fact my dad has a friend who will outright refuse ginger beer if it’s not Gosling’s.
Full judging here:
May 22-Tokyo Iced Tea
We have the Tokyo Iced Tea today. This cocktail actually had a history section on Difford’s Guide but all it said was that no one knows where this one came from aside the fact that it was a cocktail associated with TGI Fridays in the mid 90’s. It even said no one would want to take credit for this one. I pretty much agree with that sentiment as this one is a hot mess of a cocktail. It’s a variation of the Long Island Iced Tea meaning this has over 7 ingredients alone. I will say that I am surprised this was a new entry as I didn’t think this one had a renaissance the same wasy gi and vermouth drinks have had recently. Yes there is gin in this, but it’s split between so much else that this cocktail is not really a gin drink.
I’m also surprised that this was the Long Island variation that made it into the top 100. I was taught that the blue variation which is called, and I’m not kidding, the Adios Motherf***er was more popular. Goes to show that any cocktail really can become widely popular without expectations. I’m not going to talk about the recipe because there are just so many ingredients but if you want to see it there is a great video by the Educated Barfly (yes we are talking about him again and this won’t be the last time) on this one and other Long Island variations.
Full judging here: https://docs.google.com/document/d/1nf-RXz2kSx3dDM1nogcKYElBBydq2jtlkwV6fRz5Nuk/edit?tab=t.0 .
May 21-Gin and It
The Gin and It has an interesting name since it is literally the recipe of the cocktail minus the bitters. The gin obviously represents gin and the it represents Italian or sweet vermouth. Back in the day most sweet vermouth was Italian and Dry was French. This cocktail came from Stan Jones’s “Jones’s Complete Bar Guide” which is famous for a lot of rum, sherry and orange juice cocktails. I am taking this opinion from the Educated Barfly as the book itself is more expensive than chartreuse. I was surprised to see this cocktail since it is essentially a Manhattan with Orange Bitters instead of Angostura.
According to Dale DeGroff it used to be called the Sweet Martini. This cocktail made its way to London during Prohibition. Your enjoyment of this cocktail relies heavily on liking Sweet Vermouth I will say but if you do give this one a mix.
Full judging here: https://docs.google.com/document/d/1ZwTyIe6H6mlE9iT1TgS1pwHrUm1ixBr4QfliGBpR0GA/edit?tab=t.0 .
May 20-Between The Sheets
This next cocktail has a bit of a messy history. Well maybe messy isn’t the right word for it, maybe complex is better. This week we are talking about the Between the Sheets. This cocktail actually features a split base I had never seen before. It uses brandy which is often seen split amongst other spirits like rye or gin but the other spirit in this is rum. I’ve never seen those brandy flavours pair with those of light rum. It’s not even the Hogo flavours of Jamaican rum, it’s light rum. Now you might see a tiki cocktail with both of these spirits together but they aren’t a true split base as they are usually only using a little brandy, but this one is equal parts brandy and rum. And again if you see these 2 together it’s usuially with the hogo flavours of an aged or Jamaican rum.
This cocktail started off as a gin/rum based cocktail and it later evolved into a brandy/gin cocktail and finally a brandy/rum cocktail. This is what I’m talking about with a messy history. The most likely creator of this version of the cocktail is a bartender by the name of Weber in the King David Hotel in Jerusalem. It was famously discovered by Charles H Baker for his book The Gentleman’s Comnpanion (Volume II).
Aside from the brandy and rum we discussed earlier this cocktail also features lemon juice and cointreau. Think of it as a Daisy with a split base. What is a Daisy you ask? It is a category of drink that gets all sweetness from liqueurs instead of syrups and sugar. But the classic has a build very similar to this but with gin.
Full judging here: https://docs.google.com/document/d/1Pd5VZ6cOz1pQ21oI0ARoog5ZmkObG2p4pf1kPsbTuDM/edit?tab=t.0 .
May 19-Blood and Sand
This is another cocktail I learned early on in my career, it’s called the Blood and Sand and with such a provocative name and story behind this drink you know it’ll be good. But I don’t make it a lot since people all seem to have some stigma against Scotch. Even if they enjoy it they will often say “I get angry on scotch”, which I understand to an extent since I see that pattern, but I don’t get why it happens. Another thing working against this cocktail is that people more often than not order Scotch on its own neat or on ice depending on how nice the scotch is. I say that since I would never add ice to something like Johnnie Blue or something like that.Another thing not working for this cocktail’s favour is the other big Scotch cocktail being way more popular for all the right reasons, this being the Penicillin. Way more people have heard of that cocktail and it’s become almost too popular for its own good, even that won’t stop people from ordering it at every bar.
Back to the Blood and Sand, let’s talk of its history. This is yet another cocktail no one knows the original bartender of but it was first widely seen in Harry Craddock’s Savoy Cocktail Book. We have talked about the Savoy Hotel in London quite a bit and this won’t be the last you hear of it I promise. This cocktail is named after a movie called Blood and Sand directed by Rudolph Valentino. This silent movie was based off the Spanish book Sangre y Arenan (which translates to Blood and Sand as well) and the play of the same name by Thomas Cushing. The film tells a story of a young village boy who becomes one of Spain’s greatest matadors. He also marries his childhood sweetheart named Carmen but is seduced by a widow who he has an affair with. He is guilty all the way through but when he ends it the widow reveals the truth to his wife. Obviously distraut he gets distracted in the arena and dies bullfighting with only just enough time to reconcile with Carmen as his sould leaves his body.
Wow what a story and what a cocktail to tell it. The sand part comes from the orange juice habing a similar colour and the blood comes from Cherry Heering. It is also common to serve this cocktail with a float of Peated single malt Scotch from the Islay region of Scotland, somewhat similarly to the Penicillin. It really is a shame that my judge for today doesn’t like Scotch.
Full judging here: https://docs.google.com/document/d/1qvH03sEfkLUrQCHAPbxA3pvQLXK2EdG8k00_HBofCZI/edit?tab=t.0
May 18-Nuclear Daiquiri
Yes you read that right, and no I did not choose this cocktail as a special today. The Nuclear Daiquiri is really the #84 cocktail in this experimenmt we are doing. For those who don’t know, this cocktail is a widely infamous cocktail among friends of mine for being as strong as nearly 2 drinks in one. I am of course refering to the standard drink measure bartenders use. Most cocktails we talked about run from 1 standard drink to 1.3. This one will run you up to 1.7. This is also a very hard cocktail to make here in the US right now because of one ingredient, Green Chartreuse. Yes, if you do not have Green Chartreuse or a substitute like Faccia Brutto you are plum out of luck. The cheapest I saw the real thing for online was about $90.
Enough about chartreuse, let’s get into the cocktail. It’s a rum cocktail using whiote overproof Jamaican rum such as Wray and Nephew. Despite being in a Caribbean area, I could not find it or any other version of a white Jamaican Rum. Therefore I used my favourite rum Papa’s Pilar as it is higher proof. I would make sure to use a blonde or silver rum in this cocktail as colour is one of the main things that ghive it its name so if you use like a blackstrap rum you’ve completely wasted good chartreuse for no reason.
Now for the history, this cocktail was made in 2005 at LAB in London, the same bar that was created by the guy who madse one of the last cocktails we will talk about and #1 on the list, the Pornstar Martini. The bartender that made it was Gregor de Gruyther. Aside from that Difford’s Guide doesn’t give much. I still really enjoy this cocktail and playfully called it the Chernobyl Daiquiri with friends.
Full Judging here: https://docs.google.com/document/d/1eg_fPj-8uiUxWQtqt2Ng1H1aGT3IKCJWhObQ7AVXBJY/edit?tab=t.0
May 17-La Louisiane
We have some Americasn French today as we talk about La Louisiane, the signature cocktail of Restaurant De La Louisiane of New Orleans. This is a Manhattan variation that takes inspiration from the Sazerac cocktail, another New Orleans classic. This cocktail takes the Peychaud’s Bitters and the absinthe rinse of a Sazerac. This cocktail is one of those cocktails that gets its creativity from a lack of creativity.
La Louisiane was a restaurant that got its fame from creative menu items based off French classics. The reastaurant was opened in 1881 and is still running today in Luoisiana and Montreal. My father actually called this cocktail his favourite so far even though he doesn’t like Vermouth or Manhattans or Absinthe. That is how good this cocktail is. I would recommend using 100 proof rye on this one like Rittenhouse for the bigger flavour it gives.
Full judging here: https://docs.google.com/document/d/1dU-SE3UgBOixc4msButkVWYcpvBtl369UMj8cIOSH-I/edit?tab=t.0
May 16-Americano
This cocktail should need no introduction, but I’m here to give it to you anyway. We are talking about the Americano, another classic cocktail coming from This cocktail was made popular the way it is today by the introduction of the Milano Turino cocktail causing it to replace the Amari in the Americano with red bitter such as Campari. I would not recommend usiong Aperol or Select as they are sweeter than Campari. Aside from that feel free to use the correct ingredients that fit your palate. Change the soda, vermouth all will work just right.
Thsi cocktail is super simple keeping with the theme of our recent entries. This is essentially a Negroni sans the gin and adding soda water, obviously you add more soda water in this cocktail than gin in the negroni, but they are essentially the same outsdie of that.
Full judging here: https://docs.google.com/document/d/1D0AV25FLFOwmMqyTta_9r_ZF_H8jYUtwZl2bCc4dX4o/edit?tab=t.0
May 15-Casino
I was super happy to see this cocktail when I saw the recipe. This is because it uses one of my favourite spirits that is barely used in cocktails outside of the Martinez. This is spirit is Old Tom Gin. If you don’t know what that is it is a barrel aged gin that has a darker colour than regular gin, some might even mistake it for bourbon, but if you taste it, you can tell it’s a gin. The cocktail is called The Casino. This cocktail has a muddy history as there are multiple recipes from multiple bartenders.
This cocktail for all intents and purposes we are using Embury’s recipe which uses both orange juice and bitters. Other than that, there isn’t any reason that this recipe is different from the others.
This cocktail is really all about showing off those barrell flavours of the Old Tom Gin. This is definitely a rarer spirit to use as I mentioned before and I am super gladf to see it used.
Full judging here: https://docs.google.com/document/d/1LiLCpH0foQWGYKrbNdrOVz427fXmN7uhjpTvzrReVsI/edit?tab=t.0 .
May 14-Hanky Panky
I was first introduced to this cocktail by a Youtube video by The Educated Barfly before I really got into Sweet Vermouth. The main things I remember from that video is liking the lore of this cocktail and not thinking much of it outside of that since I knew I wouldn’t enjoy it as much as I wanted to. Now that I do enjoy sweet vermouth I can confidently say that this is a cocktail that deserves more attention than it gets.
Let’s start with said lore that I was interested in from the start. Ada Coley made this cocktail at the Savoy American Bar in London and around the same time Charles Hawtrey was producing and starring in a movie in the Savoy Theatre. The movie was featuring a character called the Hanky Panky Butler who got that name from a cocktail he created in the lore of the movie. Hawtrey named Coley’s cocktail “The Real Hanky Panky Cocktail”, this then became her signature cocktail at the bar.
Full judging here: https://docs.google.com/document/d/1yrfzab3LTWk_-qOQUDZd60In_XlegtnWhsS5mkrgs2I/edit?tab=t.0
May 13-Passion Fruit Margarita
I don’t even know where to begin with this one. What you see is what you get, it’s a margarita with passion fruit. There isn’t even a history section on Difford’s Guide. I can tell you that I knew this would be one of my mom’s favourites. This is due to her love of the tart flavour passionfruit and lime gives to a cocktail like this. Not top mention the roasted agave flavours given by reposado tequila, which she is typically not a fan of but I knew this cocktail would change her mind.
This is admittedly a seasonal cocktail as passionfruit isn’t the most popular fruit or the easiest to grow year round. But if you find it in the sotre or you have frozen passion fruit pulp like I used for this, this is the time to use it. The main issues are with the judging criteria we have put in place for this summer as this will not score highly in the name or originality deparments. We even came up with a better name for kicks, the “Lola Montez”. This woulod have easily made it the highest scored cocktail we have talked about.
Full judging here: https://docs.google.com/document/d/1-CKUVLqAcWYzIKibsnKYw0f6p9PagJg-Q0-8MbII4Rg/edit?tab=t.0 .
May 12-The Garibaldi
Today we have a revolutionary cocktail about a revolutionary man. The Garibaldi is not a new cocktail at all but this cocktail has been revitalized by one bar in particular. We have Naren Young at Dante to thank for this revitalization since it was his viral fluffy juice technique that did most of the work.
Let’s talk about the cocktail, It is 2 oz of Campari and 4 oz of Orange juice, that’s it. Another simple cocktail like Saturday with the Gin & Tonic but I call this one harder since the fluffy juice takes a little time rather than justy pouring the spirits. To do the fluffy juice all you need is a milk frother (or a blender) and the small tin of your shaker. Just place the juice in the small tin and froth the hell out of it. Once you have the bubbles all over the top, you’re good.
Full judging here: https://docs.google.com/document/d/1dEHNnZ1upl52Z1JeMTk2qd6VebaLuKEqfDnjjicKiOo/edit?tab=t.0 .
May 11-White Russian
It might be crazy to say this when we looked at the Gin & Tonic yesterday but we are discussing one of the easier cocktails we will discuss this summer. Today we look at the White Russian. I say this cocktail is easy because it’s only 3 ingredients and you don’t even need a shaker or mixing glass for this one. It is built straight in the glass. By the way I happen to be writing this on Mother’s Day so I am glad that we are talking about one of my grandmother’s favourites.
No one really knows much of the history of the White Russian except that it is definitely a successor to the Black Russian and it probably started in Boston. Obviously the name comes from the white colour the milk gives the drink as well as the main spirit being vodka which is most associated with Russia.
The main thing I donm’t like about this cocktail is the look. I have met people who think its a beauty but I personally disagree as I think it looks like oil in snow from far away and closer isn’t much better. It looks like what it is, non stirred coffee with creamer. Again sorry for the shorter post but I had a hectic week at work.
Full judging here: https://docs.google.com/document/d/19vzFyvs7yJQQP_pcFjd5QUZ2_5tnn-dNFO-KS2f7gSQ/edit?tab=t.0 .
May 10-Gin & Tonic
Today is a special day on the blog as we are talking about my go to drink whenever I go to a party and am suspicious of the qualifications of the bartender or I need something quick and satisfying after a long night of work. That’s right, you read the title, we are talking about the Gin and Tonic. While this cocktail is simple, it is incredibly refreshing and when you add lime to it, it is near perfection in a glass. I will admit that that is one flaw with the cocktail is that the garnish is needed to make it really at its best. Normally as a bartenmder we would get upset if a customer squeezed a garnish into a drink we already made balanced, but here it works. I honestly don’t like thaty aspect since it depends on the customer’s knowledge of yopur drink before they even come in . I just want people to enjoy my drinks as they are with no need to alter therm once it’s handed to them.
This nis going to be a shorter postr sinc ehtis is a simple cocktail but I want to mention at least this. This cocktail was made as a cure all since the quinine in the tonic water with the botyanicals in the gin were seen as a healthy combo, it’s technically not for our body but it helps your mind.
Fuill judging here: https://docs.google.com/document/d/1IqiXQSt7r2tJoq30vzKCsrP855gmU-RKxcHR66lnEhI/edit?tab=t.0.
May 9-New York Sour
The Cadet Honour Code states “A Cadet will not lie, cheat or steal or tolerate anyone who will.” Well we are breaking that code and the entire rules of this challenge with today’s entry. This might confuse some people whjo looked at Difford’s Guide for a clue as to which cocktail I’m doing next as technically I should be talking about the Bloody Mary. But I will be honest when I say that there is only one cocktail I hate with a passion and that is the Bloody Mary itself. So we are going to pretend it doesn’t exist for all intents and purposes of this challenge since I want to actually have fun making cocktails like I usually do. I’m not thje only hater of this cokctail in my family either as I’m confident that if I did include itit would likely be my lowest rated cocktail all summer. Let’s fix that by instead talking about the New York Sour.
Now let’s get into this cocktail. This is no doubt a modern classic as the Netflix show Bar Masters had a whol;e challenge dedicated to it, but I will say this is a weirder modern classic as it includes a red wine float and sometimes an egg white along with said wine. I did it with both as that’s how Difford’s Guide presented it, so who am I to argue? Well I am a bartender and so I will argue with how they presented this drink. No disrespect to Difford’s Guide at all with this section, but part of this blog is to share my opinion on these drinks and here is what I would change. First off do one or the other in terms of the egg white and red wine, it won’t be a New York Sour without the wine but it is more pleasing to the taste if you just make a choice either is good it’s just about if you want the red or blue pill. Second off is the ice. I don’t have a problem doing a New York Sour over ice with just the wine float, in fact that’s how I would suggest serving it. Specifically with a large rock. But if you choose to do an egg white at all, omit the ice all together and serve it up in a chilled coupe glass. This is because myself and patrons I’ve had find that the extra water from the ice along with the egg white makes a slimy texture. I will admit that I don’t know the science behind this phenomenon but in experiments I have done I find no ice to be the better choice with an egg white.
Now I want to talk about some positives about this cocktail since it probably seems like I can’t stand it based purely on that last paragraph alone, I don’t. This is a cocktail that I can definitively say is a great “Sunday Cocktail”. The Italians have a special sauce called Sunday Gravy where you take all your leftover meats from the week and throw it in a bolognese style sauce and I see this cocktail as having that vibe. Imagine this, you just had a Saturday party with friends and have leftovers from entertaining that just happen to include a half a bottle of Red Wine that you don’t want to turn into cooking wine yet. This cocktail is perfect to use that wine and some leftover lemon juice, simple syrup and possibly even bourbon (or any whiskey really). This might seem like there are too many coincidences, but in my household we always have excess wine open. You can even use an off nottle of wine and it will shine in this cocktail. This ios a specific problem that probably only the upper middle class has but as I have grown up in that class it is a problem I faced.
Full Judging Here: https://docs.google.com/document/d/1becpHbUvbkAZ0EwCOJQIa-vPZPibvvaOQOgFzSNHjeQ/edit?tab=t.0 . Good Night and Happy Drinking!
May 8-Poet’s Dream
Again we have an instance where a cocktail as little information on Difford’s Guide. But what I can tell you about this cocktail is that I was called a psycho for enjoying it. This is nothing against the cocktail, I truly enjoyed it. The reality of cocktail judging is that people have different tastes when it comes to their drinking, my family just doesn’t enjoy Vermouth or benedictine like I do. And that’s totally valid, but that’s the issue with this as a competition since it’s almost completely subjective. Hopefully this is one of the lower average scores we have all summer since they only gave it an average score of 55.33 just 0.33 points above the Left Bank Martini.
Even though this score seems low I would still recommend trying this cocktail, especially if you like the taste of benedictine and vermouth with the botanicals of gin. Again I understand that this cocktail has a very specific taste and you need an even more specific palate to enjoy it, but I say the same thing about Campari and maybe Fernet. Once you develop thew taste for it there is nothing better.
Unfortunately I don’t have much else to say about this drink except that this is a great second use foir that Benedictine you bought to make Monte Carlos.
Full Judging Here: https://docs.google.com/document/d/1ksWIeA3xTzGd8FH2KLeByPm2ptwmDeNEh9dcKzRcDXs/edit?tab=t.0 .
May 7-French 125
This cocktail was so close to being a true classic cocktail, if only it weren’t for the true French 75 (the one made with gin instead of cognac) stealing its thunder. Nowadays people think it’s okay to lump this one in with its gin counterpart asa one cocktail. I think this is a shame as this cocktail is arguably more French than the French 75 since this one uses cognac (a true French spirit) while the 75 uses gin (typically not French unless you are using something like Citadelle).
Now let’s get into the cocktail specifically and break it down. The original French 75 was named after a French 75mm war cannon, but weirdl;y the more French cocktail of the 2 is named after a Soviet 125mm war cannon. This whole cocktail family is ass backwards if you ask me. That doesn’t change the fact that taste wide it’s one of the better ones I’ve explored. And even if the name isn’t as French as it claims to be the drink itself is so French that I wouldn’t be surprised if it surrendered its spot as a classic to the more British French 75 cocktail. I actually remember this being one of the first cocktyails I learnt since it’s one of my aunt’s favourites I make.
This cocktail is, as I said before the same as a French 75 but with cognac. Othjer than that the other main French ingredient in this cocktail is one of the most French things ever, Champagne. To pair with these is lemon juice and simple syrup. It is a very easy cocktail to learn and yet super satisfying at the same time. This makes both versions some of the best cocktails I know, makes it a shame that this cocktail is a new entry and therefore is only now getting recognition.
Nonetheless my judges all enjoyed this cocktail wholeheartedly scoring it an average score of 77.33 making it the most liked cocktail so far.
Full Judging Here: https://docs.google.com/document/d/1wnGABvUqHpeQMJ81nTz2zfdSN5zAjoFRmI43I8HpPyE/edit?tab=t.0 . Have a good night and happy drinking!
May 6-Red Hook
There have been a huge influx of Manhattan variations named after NY City neighbourhoods recently. We are featuring one with us today with the Red Hook. This cocktail is widely considered a modern classic by many bartenders even in the massive sea of Manhattan variations. This is possibly in the conversation for the best among these contenders. I’m almost sad that this is one of the only NY City named Manhattan variations we will talk about this summer, I’m really sad we can’t talk about the Little Italy or the Greenpoint. What surprises me even more though is that this cocktail is a new entry, meaning it wasn’t included in last year’s list and that’s a shame considering how good this cocktail is.
Now let’s talk about the cocktail, It is a boozier cocktail registering a 1.7 standard drinks on Difford’s Guide’s calculation. In order to give some perspective to a non-professional bartender, that is equal to almost 2 whole 5 oz glasses of wine. It is for this I must please ask everyone reading to drink this coocktail in moderation. I must say that this will be hard for some due to how good this cocktail is. The combination of the warming rye with the drying maraschino and the bittersweet Punt e Mes is an addicting flavour combo.
Now the history, the cocktail was made by Vincenzo Errico at Milk and Honey somewhere between 2003 and 2005. He is also famous for the cocktail called the Enzoni which uses grapes, not a common ingredient for cocktails even now. But back to the Red Hook this cocktail was, as I said, made at Milk and Honey, the legendary bar created by Sasha Petraske in NYC that was famous for its incredible bartending lineup including Mr. Errico himself as well as Tobey Maloney, Sam Ross and Michael McIlroy. This bar was also responsible for some of the greatest modern classics like the Penicillan, the Paper Plane and the Gold Rush.
Full judging here: https://docs.google.com/document/d/1okIWZ7SblIZ5tpNisM0M53h6sDqB0NZKloLG361OTHw/edit?tab=t.0 . Good Night and Happy Drinking.
May 5-Tequila Almond Old Fashioned
So it’s cinco de Mayo and I did'n’t realize that until I got up this morning. So instead of redoing my entire schedule I decided to do a tequila version of today’s cocktail that was under the Variations section under the cocktail. That seems Cinco De Mayo enough right? The Almond Old Fashioned is a classic Old Fashioned with some Amaretto cut in. The tequila version supplants the bourbon and simple syrup for Tequila and Agave Syrup.
This cocktail was created by MArk Prat at the Bar Maze in London, and that’s all that I could find on it from Difford’s Guide. I’m sorry this is a short post but there isn’t much to this cocktail. The interesting thing about this cocktail is that my mom cringed at the smell but loved the taste. Good thing scent isn’t a category in the score sheet. Also my aunt enjoyed it despite being an Amaretto hater. Full judge sheet here : https://docs.google.com/document/d/1HGwHfGO0kF9jU6NKA4ccZphMtt-L9XVIyK3Gn_mNDc8/edit?tab=t.0 .