I used 2:1 (65 Brix) syrups in case relevant.

Partly because recipes vary between 1:1 and 2:1, I tend to operate from a 1.5:1 baseline. Personally, I don't notice perceived sweetness scaling directly with said ratio, but it would still undoubtedly play a role.

This has to be one of my favorites in the Black Manhattan-adjacent realm. Something in the way the Cynar plays with the vermouth (I used Cocchi di Torino) brings out a relatively distinct dark chocolate note. This is not quite a summer drink, but I won't let it stop me.

Hi John. Please click on "measures and measuring" immediately under the recipe above for a full explanation of all measures, including dashes.

While this is an extremely helpful article (in the same vein as the Easy Jigger is a helpful tool), it still leaves "2 dashes" somewhat unmeasurable without a dasher or dropper (unless one is to say measure absinthe to 1.25 ml, top with gin to 2.5 total ml, and then add half of this to the drink, maybe transferring via barspoon to ensure success based on the volume remaining in the jigger). An alternative way to deliver sub-1.25 ml amounts is to use an atomizer (particularly as this has become a fashionable way of performing "absinthe rinses"). This begs the question whether this has (or could) be measured like the 41 drops in the article. I assume this might vary between atomizers, but if relatively reproducible, might be a worthy addition to the article. I have attempted twice and found 14 sprays approximates 1.25 ml, but each time I've done it, there's always a couple sprays that don't "feel full".... for whatever that's worth...

Is there an advantage to getting so much of the sweetness from rich syrup instead of grenadine? I just simplified and used 15ml of homemade grenadine and still came out nowhere near overpowering with pomegranate (apple definitely won the "fruit battle"). Anything less (I imagine even WITH the Red40-laden store bought grenadine) is hardly even pink anyway.

Surprised to find the "Improved Japanese Cocktail" missing from the database (or at least the description here). 2:1:1 "sour style" with the addition of lemon juice and the bitters switched to Peychaud's.

A very nice taste, but it quickly transitions to a finish that's just a little too dry for me (for this kind of drink at least; I like myself some dry drinks in general). With a 5:2 ratio citrus to sweet, it's not surprising. I might retry this with just a hair more cinnamon and/or passion fruit syrups.

Yep this works, used Bulleit Bourbon instead and it was a pleasant warm cocktail not overly coffee dominant
not sure it needed the sugar syrup though

I was under the impression that Bulleit was the standard (if nothing else given the perfect fit between "revolvers" and "bullets").

I found the Bene a bit too forward (and Cynar a bit too hidden). I took 5 ml of the former and gave to the latter instead (and added another dash of Ango), and I find it better fits my boozy/dry leaning tastes.

I'm interested in trying because I love all the components and can envision them working well together, but I fear it would be far too tart. The maraschino liqueur has been dropped with no other compensatory sweetening agent.

Not to piggyback with more comments, but I did try the usual Last Word build subbing bergamot juice for lime juice. It tasted pretty much like expected (like a Bergamoty instead of Limey Last Word). I'll need to try it again as my first drink of the night (rather than last) to see if I can appreciate its nuances enough to tweak it at all and make a potential "Earliest Word".

I'm interested in trying because I love all the components and can envision them working well together, but I fear it would be far too tart. The maraschino liqueur has been dropped with no other compensatory sweetening agent.

Quite the drastic change in meaning conveyed by the single letter typo in the Près du Quai description.