Jason's original recipe calls for a smaller 22.5ml (¾oz) measure of tawny port (rather than equal parts of the three main ingredients), which produces...
I do prefer Anders Erickson's recipe where he's upping the port. I still feel, at 3cl, that the port is a bit overpowered by the other spirits (but that might be because I love port).
I like both versions depending on mood and time of night, but in equal parts, the Wardroom has the potential to be a Contemporary Classic; hence, this is the formula I've adopted.
For my taste aged rum and cognac are too close, the port and the maraschino do not really shine. On the rocks gives a some lighter impression, but although there is not much more (ore less) alcohol than in other cocktails it feels too heavy.