This isn't in my wheelhouse, cognac/brandy only cocktails tend to fall a little flat for me (though I love them in split-based). This one hits right there - I can appreciate it, but it is a little too "smooth" for my tastes.

That said, pretty nicely balanced, though (given what I just said) I think it could take a little more Chartreuse. I think the saline is also playing a part in softening things, which I like.

As it warms (I might be odd, I often like my cocktails a bit warmer, nearing cellar temps), I feel it comes together much better.

We tried substituting Escorial in place of Chartreuse and were dazzled by the resulting cocktail.

Tried this again having first time rated as a true favourite. As the original recipe called for Chartreuse unspecified, on second iteration, as I love both versions of Chartreuse, I used as have others yellow instead of green. Obviously which you prefer is a function of ones personal preference , but having tried both now, I believe green works better.

Nice cocktail, but it's much better if you add 2 oz of brandy instead of 1.5.

Excellent. The right amount of sweetness to balance the sourness of lemon. I used Spanish brandy, slightly sweeter that cognac, and it works fine. All the ingredients shine.

Delicious. Tastes as if a bit of an amaro is in there, a la an Adriatique. On to the favorites list she goes.

This is lovely! We used Yellow Chartreuse instead of Green and cut back just a bit on the sugar syrup but kept the lemon and Cognac the same as in the recipe. Rounded and balanced and very sophisticated. We'll definitely be making this again and likely will make it for friends during the holiday season.

I used Camus VS Cognac, easily one of the best cocktails i ever had.

Today I made a variation using Calvados and yellow Chartreuse. This was really good and I suggest to try it. As I played there several times I would like to name this variation "Theatre des Champs Elysees (a great Art Deco building).