I don't understand the point of this drink and/or the 'Disco' tag. I don't know why, but I'd rather sub out the vodka for Patron or Hpnotiq. Can't say why the latter immediately occurred to me... Basically, if you're gonna spike a Mi-To, use more imagination.

Made this with pastis and that's all I tasted. I would stick with sambuca for this, and probably the black variety.

The rye and mezcal work really well together, but i think 30ml of lime juice is too much

I took your advice and reduced the lime (22.5 ml) and thought that was still a touch too much. In place of that lost volume, I upped the mezcal to 15 ml and syrup to 10 ml. I do use sugar-free Coke, so the syrup could've increased. It's a decent drink. Worth playing with.

This is not going to replace my beloved standard Jungle Bird recipe, but it's moreish. Mr Black sounds like it'd be more to my taste, Kahlua worked just fine though with the Worthy Park 109 (first time trying this rum and I'm immediately a fan). I'll never understand why rum, pineapple, and Campari go together so beautifully.

Didn't have black sambuca and cranberry juice. Subbed in pastis and sweetened sorrel-lemon drink. Not bad, not great. Splashed in a little tonic, and that gave it some brightness and punch it was missing. The original recipe does sound better.

Went 3:2:2 with Wild Turkey 101, Punt e Mes (bottle near done), sorrel-lemon sub for sweetened cran... result was almost like a bourbon-barrel aged port... my stir could've been improved with some sparkling wine perhaps (splish of soda didn't cut it)

Ahhh I would drink this pretty regularly... Or it would at least be my go to swill if I was nearing the end of any of these bottles. Smoky enough; doesn't need no rabarbaro... Seems like a familiar recipe...

Made this 3 times. The original was good. Swapped the measures of Campari and Kahlua the second time; ok. Final one the Campari lowered to equal the Kahlua. That was the best harmony of flavors, with arguably some room to slightly up the bourbon and Punt e Mes, or not. Good stuff.

Rare instance reading comments first. Monkey Shoulder, Benedictine, Noilly Prat, 2.5 ml honey syrup. That was good, despite the noise with the vermouth first sip. Settled in nicely. Second time no honey, increased the Bene to 15, and now I'm craving Drambuie in this. Twas still enjoyable both ways I stirred it.

Laphraoig 10 and monkey shoulder. Seriously if you have the ingredients, try this! Glorious rich malt and peaty scotch goodness. No oranges to hand so a tiny dash of orange bitters over the top served nicely.

To be true, I did use Bitter Truth Bogart’s bitters, having no Abbotts on hand. Probably not getting the full experience.

Laphraoig 10 and monkey shoulder. Seriously if you have the ingredients, try this! Glorious rich malt and peaty scotch goodness. No oranges to hand so a tiny dash of orange bitters over the top served nicely.

Funny enough, I just did the same thing before reading the comments here. It did work

I'd hesitate or delay before taking the first sip. Mine was a bit harsh first contact. Let it settle and it blossomed into a fantastic sipper which I'll make again probably tomorrow. Monkey Shoulder, Laphroaig 10, Cocchi di Torino, Campari, Bittermens Xocolatl Mole. Pretty superb.

Just received my first bottle of Bitter Truth Bogart's Bitters... Couldn't think of a better drink to try it in... As good if not better... My orgeat is Giffard, my rye Sazerac... Cheers! (24 Jun 2023, 2:33p)

Purging Ango orange. Turned this out with that, Wild Turkey 101, faux orgeat made with rich cane simple cut with 10% almond extract and 4 drops orange blossom water. Looked like a Trinidad Daiquiri, tasted like a mutant Kamikaze cologne. Could be cut with a bit of champagne to make a smart punch. Hmm...

I made this twice. The recipe as written is good, but it would be best to figure out a best-measure estimate for the cola. Second time, thought I'd be slick and shift the cherry-coffee ratio 2:1 and whoa was that a mistake. I'll try this again, but replace the cherry syrup with Heering.

A bit heavy on the Kahlua at equal parts. Doubling the cola worked wonders. Actually pretty darn tasty.

Quite enjoyable. I do feel, however, that it's missing maybe a tiny touch of lime and/or salt, a bit of zip or tingle. I do like the idea of adding genever, ooh yes.

Barely tasted the maple until this warmed up. The dill only expresses its green, chlorophyllic nature... Remade this muddling the dill, increasing the Laphroaig and maple to 7.5 ml, reducing the vodka to 50 ml. I let the ingredients sit in the beaker for 5 min before stirring. Improved overall intensity and dimension without going overboard with any one ingredient. Peculiar array of elements that somehow works. I almost want to cut the vodka with aquavit or replace the vodka entirely.

Thought I had Scotch on the shelf. Oh well... For those wanting to try a substitute for it, I first tried this with Willett 4-yr Rye and it was not appealing. Laphroaig 10 was interesting though, in that it tasted like one of their Cairdeas port barrel aged expressions, sort of.

I just tried this after tasting the 1884 recipe, and I easily prefer this one though the latter was pleasant. I essentially made a mock Old Tom, using Tanqueray and 5 ml rich cane simple. This is going into the rotation of after-work drinks, along side my personal Martinez recipe. Love these uncomplicated, elegant swills.

Made this with Clonakilty, Benedictine cut to 20 ml with 2 5 ml honey syrup, and ginger beer. Wish someone would bottle this as a hard ginger beer. Not bad.

I have a homebrew slightly soured peat smoked Belgian stout on tap. Thought it would be perfect in this and whoa was I right. Maybe a bit too much syrup? Clonakilty for the Irish part. I must second those who consider this a go-to sour. Got Japan on the turntable. Enjoying myself.

I've been messing with Luxardo Del Santo cut with about 10-15% Vegetal de la Grande-Chartreuse. It works in some drinks. In this, with Clonakilty and Cocchi Storico, it's exposed as a Chartreuse fraud. I do like the result, but you can tell it's missing the sweetness and strident nature of real Chartreuse. Ends up being rather dry, but still stealthily dynamic.

I could see the potential in this drink, but Montenegro and Grand Marnier make for too candy a character. I suspect some spec tweaks could fix that.