Thank you for mentioning the original brands used. I tried this twice, first with Dolin Genepy, then with Chartreuse Verte. Each was at extreme opposite ends. Chartreuse Jaune (or Strega) would be the ideal choice. FYI, I used St. George Dry Rye (which perhaps skewed things too dry), Noilly Prat dry, and Berg & Hauck's Celery Bitters (which dashes heavy, and I adjusted the second time). Little adjustment seem to make a large difference here.

Oh, this was great. Three little dashes of celery bitters really shined through. Herbaceous, savory, delicious. Plus, a celery garnish is just fun.

I enjoyed this. Nice mixture of yeast flavours from the Genever and herbal accents from the Chartreuse and bitters. Could be interesting to swap yellow with green Chartreuse which is easier to find, but this might make it a bit over herbal for some.