John Weber

Really delicious and balanced. The Peychauds is a great choice--it enhances all of the three main elements differently.

I plan to look for Luxardo every time I go into a bar, and when I find it, I'll taste it. I saw it in so many recipes that I bought a bottle. I think it's nasty. My wife thinks it's disgusting. So I keep wondering if I might possibly have gotten a bad bottle. But I'm not going to invest in a second one to find out!

Couldn't agree more Paul (and Mrs. Paul). Both times I've sampled it (two separate bottles) it's tasted very artificial and only marginally like cherries. For recipes calling for Maraschino liqueur I've recently been subbing Rossio--a Portugese "licor de ginja"--with good results. It's brandy-based though, so I would love to find a closer alternative but am hesitant to invest in a different Maraschino without first tasting it.

A tad sweet for my taste but the flavor combination really works. Used Salers since I didn't have Suze in house--not sure if the latter is sweeter? I'll enjoy tinkering with this one.

I only had aged Cachaca on hand (at least it was a good one, purchased in Brazil) so I tempered it a bit with a quick stir in a mixing glass half-full of ice. With Averna, Dolin dry and Grande Absente this was delicious. Need to invest in an unaged bottle so I can make the next one properly. Muito obrigado!

Had to improvise: Beefeater; had no Amontillado so used Lustau Oloroso (1/2) & PX (1/2); a fig/vanilla balsamic and birch syrup in place of maple. Anxious to make one true to the recipe, but this one was outstanding--lush and balanced.