Since Green Chartreuse has been *impossible* for me to get for the last three years, I subbed Luxardo Del Santo in, and used Bulleit Bourbon for my bourbon choice. Worked beautifully... soft, easy (too easy, ha) going down, with enough complexity that I could pull out each of the four notes.
Oh, and I also upped these to the more traditional .75 amounts...
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Diana Kingsbury
This was considerably sweeter than I was expecting (or really like). Adding .5oz fresh lemon juice--essentially turning it into a Paper Plane with Pamplemousse--made it quite lovely, though, for me. (The beauty of cocktails, right? One can adapt it to one's own palate, always...)
The only change I made to this was subbing in hibiscus-honey syrup for the sugar syrup (a natural, since jamaica goes so well with tequila). It's only a tiny change (1/2 tsp!), but that little tweak tasted fantastic... AND resulted in the loveliest shade of lavender for the drink!
Was all set to make this... only to discover I had raspberries, instead of blueberries. So, I changed things up; muddled my raspberries, swapped in a hibiscus simple syrup I'd made (and left out the creme de violette wash, of course), and ended up with a bright, tart, and tasty raspberry daiquiri... with a twist (the elderflower)!