I really enjoy a Last Word, but to my own surprise, I have to say that this is markedly better than the Chartreuse version (and much, much better than an equal-parts Chartreuse version). I predict that most of my bottle of Strega will go towards this recipe.

Flavour is nice but a little weak. Perhaps I over-diluted.

This is really, really yummy. I expect I'll cut back just a tad on the simple syrup next time, but even as written it's hard to go wrong with this combo.

Does what it says on the tin, no complaints!

I bought Peychaud's recently and this recipe was the first time I ever tried them out. I did not know what I was in for— three dashes is pretty intense! Although it's well balanced, this drink is boozy and not for the faint of heart!

This is really a terrific drink. It might not be to everyone's taste but it really comes together nicely and tastes like very grown-up apple juice... and sips almost as easily!

I've made this a few times now and I will revise my prior comment—no need for any sugar. I switched to Buffalo Trace rather than Maker's Mark and added maybe about an extra 5-7ml of amaretto. Now it's really singing and part of the regular rotation. Fantastic in the fall. This drink helped me survive watching the U.S. election!

I bought my first bottle of St Germain and so was looking to start trying some recipes with it as I've never tried it before. This was a great start. Delicious drink! Fruity but very serious and complex—very much to my taste. Will definitely make again. I have not tried with the previous 1/4 St G recipe but this seems just right.

Described as... what?! The suspense is killing me!

I made this with Maker's Mark and Crown Royal Northern Harvest Rye (45%)—I'm in Canada so rye means Canadian rye in my house. This is a lovely mix of flavours, but for my own palate I think I'll add just a few mls of brown sugar simple syrup (or maple syrup?) to really make it shine.

Easy and delicious! Looking forward to trying different jam flavours as well. I used a brand of jam that is not quite as sweet as others so I expect to add just a little extra next time for better balance—but since the definition of a barspoon is a little inexact anyways I would not fault the recipe.

I bought Luxardo Maraschino to make my first ever Last Word as I learn to mix the classics. I started with the equal-parts traditional recipe but I think my face screwed up in shock on the first sip at how overly sweet it was, given how old and storied a formula it is. I tried it again with your revised ratios, Simon, and it is a massive improvement. This take is an ideal introduction to Chartreuse for anyone and I would never go back to equal parts after this!

There's nothing wrong with this drink but perhaps it's telling that my favourite part was the cherry

I tried this with Dolin dry, Martini sweet, gin from a small-batch distiller in my neighbourhood, and Dillon's orange bitters. I have to say it is much tastier than Simon's description had led me to expect. I find that each of the flavours remains just subtle enough to blend nicely and the overall impression is a gentle fruitiness gracing a drink that remains pleasantly dry and serious. I don't expect it to join my regular rotation, but if I make it again, I won't regret it.

Produces a lovely colour and is very attractive in the glass. A pleasant enough mix of flavours and nicely balanced, but perhaps a bit old-fashioned for many of today's drinkers—or maybe I just need better grenadine.

Absolutely delicious—although I prefer doubling the Campari to 1/2oz. With the extra bitterness it balances nicely and better lives up to its reputation for "tasting exactly like grapefruit", as many say.

You're welcome! Happy to share since it has become a favourite.

This is a MASTERPIECE, and I'm not much for rum cocktails so that's really saying something. I'm not sure it quite counts as black rum, but I made it with Mount Gay Black Barrel and with the extra touch of the cinnamon, it's so yummy that I think I saw stars on the first sip. 10/10!

Quite sweet with the sugar rim but very pleasant. And the colour is fun :)

As someone who is so-so on Negronis, but enjoys Cointreau and dry vermouth concoctions, this is a very welcome Negroni variation with a slightly lighter, more summery feel.

This is how I've long preferred to make my gin and tonics---turns out I'm not the only one who has thought of it!

Really love these, especially when it is hot out and I want to make something that has a sophisticated taste but for minimal effort!

One of my favs!

A nice idea but too dry for me and not very exciting!