I agree with Difford and C Pettit; this is really boozy, so serving on ice is not a terrible idea. Once you get enough dilution, though, it's a very interesting drink. Ends up tasting kind of like a really strong cognac with subtle herbal cherry & lemon? Made with Camus VSOP, Green Chartreuse, Heering Cherry, & Fee Brothers Lemon Bitters.

Sampled this with Peychaud's and crafty dilution (Lemon bitters can't be had for love nor money over here - but at least we can buy Chartreuse!) Buonissimo!

I love these discrete ingredients but this is really a Mike Tyson punch to the head drunk straight up. I would tend to have it with a large very cold ice block in a tumbler and sip it. Or maybe shaken very cold and strained as a very serious digestif.