Made this with Willett 4-year rye, Strega, and Drambuie. The latter is most prominent up front, but the Strega surges in the finish. By the second sip, I was game. I agree the extra syrup may be superfluous, but its presence dies off as you go. Strange how the rye is merely a supporting player. Might edge that ahead next time.

Basically chartreuse flavored eggnog, absolutely delicious. I found the simple syrup to be fine, but I also wasn't looking for a dry drink.

Was wondering what pink sugar was in the original recipe, something like Himalayan salt or just sugar that’s been treated with food coloring.

Agree with Michelle below - no need for the syrup, sweet enough with liqueurs only

Excellent and unusual Flip. One that would be a good accompaniment to a nod by the tree on Christmas Eve.

An interesting historical note: this drink was created the year after the only other (classic) drink I know that contains both Chartreuse and Benedictine: the Widow's Kiss. Can't help but wonder if it was inspired by the recent creation of that most "evocative" concoction.

Dear Simon, and/or team. I thought you might like to know that this recipe appears in print earlier than 1903. It's on page 40 of the 1896 book "Drinks of all kinds" by Frederick Davies and Seymour Davies.

It is the season for Flip style cocktails. Sweet enough that you can skip the double syrup. Nice honey anise boozy with a bit egg yolk aftertaste.