Don't know how you miss Mardi Gras as an occasion on the Difford's Guide calendar! Good excuse to revisit and tweak the Grand Sazerac.

No Braulio, but this was excellent with Amaro Meletti, Lillet Rouge, and Campari. In light of the NOLA connection I added a couple dashes of Peychaud's Bitters, which made it even better. Another winner for the NOLA whiskey cocktail compendium, and another winner from JE Clapham.

I hope the shortbread garnish was just in the general vicinity of the cocktail and not dissolving in the bottom of the glass. Agree with T. Cull that 30 ml is just as easy to measure out as 25 so went with a full ounce of gin (Hendrick's). A full ounce of Chartreuse would overwhelm the drink, however, while half an ounce provides herbal complexity but probably better balance. And while the Jamie Gordon Bijou seems in retrospect a bit like a Negroni-with-added-Chartreuse, I went with Dopo Teatro to get some bitterness along with the sweet ingredients; this was incredibly good, 5 stars. Happy New Year!

A version also appears in Trader Vic's 1946 "Book of Food & Drink," where Vic marks it as one of his "original" (or "signature") drinks. Looks like Beach and Vic were probably both basing their recipes on the good doctor's old potion!