Mixology - a place to share and discuss cocktail recipes

Just wondering if anyone has made a Baby Guiness that turned out bad, or if any combinations should be avoided.

Presumably all the rum and brandy based coffee liquors would be versatile with all creme liquors. But then I wonder if some likely to have a strong character might clash, for example:

• Chouffe Coffee - brandy-enriched but also has McChouffe beer.
• Sambuca (caffe zanin and Molinari Cafe) - IIUC both zanin and molinari have a black liquorish/anise taste, which seems like an unlikely mix with coffee in itself but then putting something like a crème brûlée flavored liquor or salted caramel Baileys sounds risky.
• Patron XO Cafe - tequila-enriched coffee. I’m surprised to hear this is a popular variation of Baby Guiness but does tequila necessarily go with all the various creme liquors that would be coffee compatible?

The cream liquors that would seem to deviate from neutrality:

• Baileys salted caramel (says on the bottle not to mix with citric or acidic drinks.. hmm.. isn’t coffee acidic? I will try this on the Chouffe coffee as caramel and dark beer seem compatible)
• Baileys tiramasu (though seems quite safe with coffee liquors)
• Baileys? crème brûlée
• Amarula -- marula spirit often described as a citrus-y orange creamsicle; recommended to consume <6 months after opening.. so shelf-stability not so great, thus likely dairy milk is involved but note that Baileys has a <2 yr guarantee, which implies whiskey might be a better stabilizer than marula despite both Baileys and Amarula having 17% alc.
• vegan creme liquors tend to go in the coconut direction.. wonder if that’s dicey

I guess my main question is about the two Sambuca coffees because I’m not sure whether to buy it. I’ll be experimenting with Chouffe Coffee anyway since I already have some of that.

I’ve never had Amarula before. I’d like to know if it goes well on a baby guiness before buying. If not I might play it safer and go with the Baileys tiramasu. Amarula website says it’s good in tiramasu, which kind of implies it would do well on a baby guiness.

Personal favorite of mine courtesy of Imbibe Magazine

-1.5 oz gin (I like The Botanist) -3/4 oz lemon juice -3/4 oz orgeat (I use Small Hand Foods) -1/2 oz Amontillado sherry (I recommend Lustau) -3 dashes absinthe -cucumber slices (2-3)

Muddle cucumber slices, add in rest of ingredients and shake with ice. Fine strain over fresh ice.

Double shot of white rum, shot of honey simple syrup (just mix a tablespoon of honey and warm water) squeeze in half a lime. And then I usually throw in the squeezed out lime into the shaker. Awesome summer drink.

Do you like old fashioneds, and wine? This is the drink for you! I can't remember now where I got the idea, but I've been making them forever.

2-3 shots Bourbon whiskey (personal favourite: Jefferson's Reserve, the gentle alcohol notes but strong wood flavours blend gracefully into the wine notes!)

1 - 1.5 shots' worth of tawny port (don't need anything too good here but a basic 10 year Graham's or similar will do)

1 teaspoon simple syrup (take it easy on this since the Port itself will impart sweetness!)

1 big ass ice cube

1 maraschino cherry

I'm a fan of custom and unique twists on cocktails; and if you're reading this, hopefully you are too! Let's move beyond the typical basic stuff and discuss more interesting recipes that have a special place in your heart, particularly if you've concocted them yourself, or put a twist on them.