Malcom Fitzcarraldo

I recently read a comment on another site from someone whose grandfather bartended at the DAC in (I believe) the 1930s, and the version served at the time was 2:1:1:1, single strained. This makes the recipe above (2:1:1:1 + water, double-strained) the closest reproduction that doesn't leave you with ice chips in your drink. Many thanks for brining it to light!

I've tried a few configurations and found that with real Chartreuse, I prefer the moodier, more herbaceous, and slightly heavier version presented here; with Dolin Genepy, I prefer equal portions with no added water (which I find lighter, brighter, and perfectly balanced). Either way, it's a truly spectacular cocktail, and I wouldn't even describe myself as a gin enthusiast (though this drink is starting to make me reconsider my position)!

Everything worked well together, but the Rhum JM Terroir Volcanique was the star. Just picked up my first bottle, and I'm sure it won't be my last. Also used Hamilton Allspice & Denizen Merchant's Reserve. Long shake and dirty pour.

This was great! I used Ray & Nephew, Hamilton 86, and Flor de Cana 7. The drier palate let the rums shine through nicely. I did a long shake + open pour to enjoy as a slow sipper, but I'll try it up at some point as well.

Confidential to everyone: you can sub in Planteray Cut & Dry for part of the rum and drop the cream of coconut entirely. My current take on this (which I'm calling the Anodyne) is: 3/4 oz Planteray Cut & Dry, 3/4 oz Smith & Cross, 3/4 oz Lemon Hart 151, 3 oz pineapple, 1 oz orange, 1/2 oz lime, 4 drops Elemakule Tiki bitters (Bob's Bitters are hard to come by in the US); I whip shake and pour over crushed ice, then garnish