Stick with the Chartreuse Verte if you can get it. It benefits from the higer octane. ☆☆☆☆☆+

Tempis Fugit Spirits Liqueur de Violettes and Maraska Maraschino Liqueur with Beefeater really shine in this one. New favorite "martini" with just enough sour.

This time Tanqueray 47.3%, Rothman & Winter Crème de Violette, Maraska. No soap detected!

This was excellent. The pineapple was present but stayed out of the way. The Calvados shined with support from the "Cognac." (I used a French V.S.O.P. brandy Darvelle Freres.) The orange/sour team played well (not dominant, left room for the pineapple) and the bones behind all of this had to be Chartreuse Verte.

O gosh ya that'

...'s very tasty! I over poured the Chartreuse, 15ml rather than 7.5. Hence doubled up the rest of the ingredients to make x2. More of a triple really.

Really nice! Delicately balanced and subtle flavour combinations coming through. Love to touch of chartreuse in this.

O gosh ya that'

With the current chartreuse shortage, I ended up substituting that ingredient with 1/2 fl oz Dolin Génépy. I found the resulting "herb garden negroni" delightful, although those who prefer a slightly sweeter balance may wish to use 2/3 fl oz Midori as opposed to the original 1/2 fl oz.

Apologies for mis-spelling your name.

It is the sum of it's parts.

Fabulous. I used Tanqueray and leaned in on the honey and mint. Plus that newfound elusive bottle of Chartreuse Yellow! Shout out to Donovan and lets not forget Shawn Phillips' contribution to Mr Leitch's sound and success. Check out Season of the Witch. (It's a song.)

Fabulous. I used Tanqueray and leaned in on the honey and mint. Plus that newfound elusive bottle of Chartreuse. Shout out to Donovan!

The absinthe rinse is a nice touch. Juicy yet dryish, initially a bit flat, flavors come to the fore as it tempers and then there's a lot more going on. Worth a try.

I find a little amazing that nobody is doing this with THE tequila, but also using ROMPOPE which is the mexican advocaat. Available everywhere in Mexico -sort of the booze for grannies. It taste very surprising, with the Sherry.

I hear you. Rompope is what I have used in the cocktails I've made that call for advocaat. Haven't tried this one yet.

I guess our old friend Strega could be an option too? This one also came out well as a 2/3 serving; keep ‘em wanting more..! Double checked that yellow chartreuse contains 130 herbs, so perhaps we should be modest in our tasting ambitions! 😂. Maybe think of this as a White Manhattan?!

O.K. now I'm fully on board. Chartreuse Juane finally landed in my in-box, a noticeable improvement over Dolin Génépy in this cocktail. Also Cara Cara juice and original Paychaud's 30 drops.

I'm using Hayman's Navy Strength Royal Dock Gin.

Thanks. I'll look for that.

Very interested to hear what other discerning drinkers think about this. No yellow chartreuse, so i decided to replace with Dom Benedictine and a few drops of absinthe. Obviously not a perfect substitute but it produced an interesting (ie pretty good) result! I am always keen to explore cocktails with fresh orange.

Back in the 70's my idea of a cocktail was what we called a Tequila Sunset. Probably Cuervo Gold, O.J. (carton) and 'sloe gin' (not even sure what that stuff was except it had achohol in it) instead of grenadine mixed in a collins with ice. Disco music in the background and the occasional drag show. Thankfully Dionysus is smiling upon our current creatives amongst cocktail culture. Soldier on!

Very interested to hear what other discerning drinkers think about this. No yellow chartreuse, so i decided to replace with Dom Benedictine and a few drops of absinthe. Obviously not a perfect substitute but it produced an interesting (ie pretty good) result! I am always keen to explore cocktails with fresh orange.

Benedictine is so incredibly versatile. I think John Carr's onto something with Liquore Strega as a potential substitute also. And absinthe forever!

My feeling here is of sun-kissed springtime fields, hay rustling in the breeze, endless summers, wildflower meadows and newmown grass.

I can here a voice over and a certain kind of music when I read this. Laughing out loud!

What can I say after Calvin Grant's description.
I used a less smoky mezcal and found this was just perfect.
One of those drinks you got a bottle of Old Tom Gin for.

Just saw a bottle of Hayman's Old Tom at the Liquer store whilst shopping for sloe gin. Should have grabbed it!

Was looking for a drink with bourbon and Campari and came upon this. While making it to Jamie's proportions came up a half ounce short squeezing a rather dry Cara Cara orange and made up the difference with Ocean Spray white grapefruit juice (what a variable beast orange juice can be). Frankly the results tasted weird. Tried a dash of Chartreuse Vegetal Elixer which added complexity but still tasted weird. Then added a dash of Hella ginger bitters and miraculously the weirdness was vanquished.

Finally revisited with sufficient orange juice. Didn't taste weird, just took a while for the bourbon to wake up. Basil Hayden's perhaps a bit wimpy here. Considering a high rye and or a higher proof bourbon.

Just OK, but fit my desire for a cocktail with bourbon and orange juice. I may try this again using apricot liquor in place of maraschino. And I think grapefruit bitters would be a good idea.

Yes, a few drops of Bob's Grapefruit Bitters sits well here. And then a spritz of absinthe for the aroma completed the picture.

I had good results making the Sloegroni with Ramazzotti Aperitivo Rosato in place of the rosato vermouth. You need to watch the sweetness on that one.

Love Amaro Ramazzotti. Did not have an Aperitivo Rosato so I tried a Fat Cat. Interesting but not outstanding. Must get fresh raspberries to try The House of Payne.

Fruity but not too sweet this could be a fun one to tinker with different brandies.

Simon Difford is the one recommending Navy Strength gin for this. If it was strong enough to ensure victory against the Spanish Armada, in the Battle of Trafalgar, and the Battle of Jutland then it's probably great in the Six Cylinder, but I find normal London Dry strength (~94 proof) to be plenty adequate. I'd rather just bump up the volume of base liquor in a Negroni-like drink by a quarter ounce or so to lessen the sweetness a little bit. Good dilution helps, too, especially when serving in coupes with no ice-cubes.

Thank you Chris. Great advice. I did notice the recipe had changed. Now on to a Sloegroni.