This comes across as a mild, pleasant tipple, which is good for dessert. I think it would go well with Jacques Pepin’s pineapple-soaked-in-rum dessert.

This cocktail clearly descends from the Fourth Degree, with the (insert available alpine liqueur here) replacing the absinthe. It’s as the scale above indicates. Very drinkable.

I’m always on the lookout for vintage tipples made with Chartreuse, and had found a reference to this drink some time ago. Alas, the lack of that essential ingredient, but genepy is doing OK as the understudy. I couldn’t find this the first time I searched within Difford’s Guide, because I didn’t review the 81 additional search returns beyond the first page. But an Internet search for the name of this drink and its ingredients led right back here, with the key parenthetical about Craddock.

Because I am cooking Japanese-style fried rice for dinner I thought of this drink. I’ve made The Professor’s version in the past, and found it too sweet. Hoping that there was a Difford’s version, I searched the Guide and was rewarded with this fine version. Simon reduced the orgeat, puts the lemon peel into the mixing glass, and added the chilled water, which slows down the almondy sugar train enough that it’s an enjoyable antique cocktail. Thanks, Difford’s!