Very delicate and beautifully balanced. We agree with other commenters that the gin can be safely nudged up a wee bit. For harmony's sake, grapefruit bitters seemed to make more sense than lemon bitters so we went with them.

The review is correct, sweet and tart. Not a bad cocktail, but depending of your grenadine syrup, it can be too sweet.

I’m not sure it is more complex than a negroni. It is really just a Milano-Torino with a kick. Good if you want the Campari and sweet vermouth expression without the juniper of gin.

No, we don't know Sotol. But we notice that there is a specialist retailer within reach. Do you have favourites to recommend?

Thanks for the tip, Hugues. I've added Grand-Olan Liqueur to our database as a Chartreuse Jaune alternative.

Followed up by re-listening to Bo Hansson's album Lord of the Rings 1970. Added Magician's Hat 1972 and Attic Thoughts 1975 to the library and selected shuffle. Fantastic and sublime. Holds up well over time. A true 'progressive' pioneer.

Have you ever run into Sotol down your way?

such a well balanced drink but I'm excited to play around with the proportions

Big agree. Just made a double. Squeezed it into a 16oz glass. What's your take on the Botanivore gin? St. George makes a great pear brandy.

I used seven raspberries and swapped out the Bianco Vermouth for Lillet Blanc.

Tasted better than when I used Dry Vermouth as a substitute.

It’s sweeter, bolder and well worth dealing with the raspberry mash.

Very nice - the honey syrup leads the nose and the flavor, and works nicely with the tequila (and bit of mezcal). The lime adds some brightness, but the ginger syrup notes are lost to me. I think in the future I'd try with a reduced honey syrup pour (maybe 5 ml) to try to tease out the ginger notes.

The reposado tequila and the pomegranate from the grenadine (I used a homemade syrup) work well toegether and are the primary flavors - lime comes to the taste a little later. Bolivar bitters aren't prominent, but I believe they give the cocktail a boost.
I note that the flavor of Bolivar bitters is quite different from Ango - I'm sure this is an enjoyable cocktail when made with Ango, but it is certainly a (slightly) different cocktail than one made with Bolivar.

Very more-ish. I sprinkled a pinch of Maldon salt flakes on the top … mmmmm

this looks cool af

Not necessarily pine-like - Amaro Braulio imparts a very slight menthol and camphor quality. It actually contains Absinthe and Gentiane, which is probably why I didn't feel the need to add the Absinthe rinse.
I really like using Braulio in cocktails, and if you happen to find the Riserva version, it's even better (a bit tamer and refined, to me).
Also, a good alternative for Chartreuse Jaune is Grand Olan Liqueur from the Meunier distillery (which is just 10kms from Voiron, home of Chartreuse)

My trip was even shorter: 1150 miles across the Caribbean.

I used Amaro di Angostura. And it was delicious!

This worked very well for us (also added 1 dash orange bitters as per other comments). Thanks!

Amazing. I made it with gin mare (heavy pour) , used the sirup from my lemon confits with vanilla bean infusion (7.5ml) and did a campari rinse.

Big discovery for me, love it!

I recently read a comment on another site from someone whose grandfather bartended at the DAC in (I believe) the 1930s, and the version served at the time was 2:1:1:1, single strained. This makes the recipe above (2:1:1:1 + water, double-strained) the closest reproduction that doesn't leave you with ice chips in your drink. Many thanks for brining it to light!

I've tried a few configurations and found that with real Chartreuse, I prefer the moodier, more herbaceous, and slightly heavier version presented here; with Dolin Genepy, I prefer equal portions with no added water (which I find lighter, brighter, and perfectly balanced). Either way, it's a truly spectacular cocktail, and I wouldn't even describe myself as a gin enthusiast (though this drink is starting to make me reconsider my position)!

With Tanqueray 10 and a good amount of dilution this absolutely sings. Delicately aromatic with a lovely amount of lingering bitterness to cleanse the palate. Pushing five stars with a tailwind.

Why are you even here?

Great to hear. I need to try one!

Welp, that's my misreading of the recipe 🤦‍♂️ Still, what I ended up making was pretty good!

No, it's a pretty gentle but, nonetheless, joyful middle class sort of affair. The middle class sometimes gets a bit of a bad rap from those both above and below (and sometimes even from within). But, at least in the West, it was the locus of achievement and contentment for many in much of the middle part of the 20th Century.