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I omitted the sugar syrup, which in my opinion was the right decision. For my taste I would next time reduce the Suze and add a bit more Chartreuse jaune.

Delicious as is, but I will omit the syrup entirely next time and increase the Suze just a bit.

This was wayyyy too sweet for me in its current form with 1/6 oz syrup (and I usually like my drinks on the sweet side). If you’re making this for the first time, I recommend starting with just a dab of syrup. A little goes a very long way, since the spirits are already fairly sweet on their own. (I ended up cutting my first attempt with some very dry champagne, which was delightful in its own way.)

Quite delicious, nicely layered and the Suze adds a nice layer of complexity. I used regular Chartreuse and a couple of drops of simple syrup. Also stirred long over wet ice- definitely think that helped dilute the sweetness and balance the drink. I think next time I'll try with honey or golden maple syrup instead

This recipe as it stands now is superb. Tough to imagine any element being reduced or accentuated. Just bought a bottle of yellow Chartreuse less than an hour ago. First time having it in almost 10 years. What a fortunate cocktail to start off with my YC adventures!

Caveat: I used Gran Classico in lieu of Suze.
Very nice. Definitely bittersweet. Quite different from Campari based cocktails. The Chartreuse is further back, but pleasantly there.
I found that the bitterness subsided a bit over the course of the cocktail in a pleasant way.
(Also, this is a low volume drink, so I recommend serving in a Nick & Nora or tulip glass.)

Since I substituted St. George Bruto for , which is a piney gentian liqueur closer to Campari, I would say the sweetness and bitterness balanced well although both competed on the palate. Of course the yellow chartreuse added its herbaceousness to complete the experience. Overall an interesting and the “bittersweet” Difford classification fits the bill.

Too sweet for my taste. Will cut down the sugar.