I wondered if so as he tends his site closely. Best cocktail, liquer & liqueur site by miles!

I hope I didn't offend you as it was a very astute observation. I aplolgize if I did.

It's all good. Simon's response was attached to the person who replied to me (and you need to click through to see it), instead of right below and visible.

Run out of bianco so resorted to extra dry. The result was bitterness incarnate - wouldn't recommend.

3 parts dry vermouth to 1 part 1:1/50°Brix simple (or other syrup) is akin to blanc vermouth in sugar content. Yes, this combination is more bitter than a Negroni, but dropping the sugar content will only make that aspect more intense.

As listed above

That was added after I made the comment. See Simon's comment below.

Isn't this essentially Eeyore's Requiem from Toby Maloney at the Violet Hour? This one has an extra 1/4 oz of Cynar but otherwise reads like the page in 2011's Beta Cocktails.

Was originally called the Rogue's Romance after another of Rudolph Valentino's movies, but renamed a month later for this Christmas-themed Cherry Heering competition.

Ought to include attribution to Maks Pazuniak at Brooklyn's Jupiter Disco.

I've added a link to the Hey Hey under "Variation" above, but I don't see it in the 1930 edition of The Savoy. Do you know when/where the Hey Hey first appears? Have I missed the obvious?

I guess I misremembered, but it's the same recipe as the other three. The earliest I can find it in my collection is in the 1934 Boothby which is where I must have found it circa 2007. EUVS has it a year earlier in the 1933 Hollywood Cocktails (third printing, they don't have the other two printings scanned in).

Also the Hey Hey – it appears 4 times under different names in the Savoy.

The Frisco (sans juice) dates back earlier to at least 1934 in the last Boothby book.

Oh no, I'm sorry if my note sounded accusatory rather than playful. The perils of online publication; no offense intended. Both cocktailvirgin and Difford's Guide bend over backwards to credit the doughty souls behind the bars who create the ever-expanding menu of drinks we enjoy. I assume Difford posted the “Cantinflas” next to the “Cantinflas Mustache” because of their common use of a less-common name, and the reasons to post them together were only strengthened by the common threads in their recipes. This posting makes the “Cantinflas Mustache” look—and sound—a LOT like a mash-up of Ward and Elford’s recipes. Of course, mash-ups are fair game and ubiquitous in mixology, as are tequila-mezcal split bases, and the “Cantinflas Mustache” gets full credit for this Mexican mash-up even if the mash-up happened serendipitously. It also rated five stars from Casa Brislawn; well done!

Not insulted in the slightest, and I'm giving tribute to Phil for teaching me one of the tricks that I used. However, the Cantiflas recipe was probably garnered from a menu and Simon admits that he is guessing the recipe since Phil never released it to get published formally, so I never knew that it existed. And I have to imagine that Simon gave it a college try of searching the web for "Cantiflas mezcal cocktail" or similar to get at the old Mayahuel recipe and found mine.

Mole bitters and a smoky mezcal are integral here, and the Meletti-Bonal combo from Elford's recipe works great with the tequila-mezcal base. A darker, heavier amaro like Averna would probably compete more with the base. This was posted on Difford's home page next to a link for Phil Ward's older but similarly named Cantinflas cocktail, which shares 4 of its 5 ingredients, but neither Difford nor Yarm admits to their being any connection whatsoever between the two. Pure coincidence? I think not, so naturally I had to make both so we could try them side by side. Yarm's recipe is more bitter and herbaceous, more aperitif-like, while Ward's is softer, sweeter, more orangey, with sherry undertones peeking through. Overall we both had a slight preference for Yarm's bewhiskered version. Five stars.

Of course not absolutely not. I took the idea of a split reposado tequila-mezcal base from Phil Ward via his Oaxacan Old Fashioned and other drinks. However, I took the other half from Chris Elford. Past that, I never knew of Phil's Cantiflas until it was posted on Difford's.

Thank you for finding and posting this! Yes, the original was created with Bonal, but I could see other rouge quinquinas like Byrrh or Cap Corse working great with these ingredients. I have had excellent luck with Byrrh and mezcal pairings in the past, but I went with Bonal to mirror Elford's epic recipe.

A Corpse Reviver #1 with bitters?

There's an old Bourbon & Branch recipe by Dominic Venegas circa 2007 called the Gypsy with the same ingredients.

I've just tried with both, and lemon amplifies the elderflower, but with lime, it's perhaps better balanced. 50:50 of both juices is best!

I've noted that with the effects on citrus on elderflower liqueurs where lemon brings out a floral element and lime brings out more a grapefruit one. There's a lot going in St. Germain.

Correct rum?
Review says Havana Club 3 (light gold rum).

The Charles H. Baker Jr. text instructs to use “finest white rum available” and suggests Havana Club (so white rum, not gold rum. Havana Club is aged and charcoal stripped of color). At Loyal Nine, I used Privateer's white rum gussied up with some Rhum JM Agricole (see either my blog post on CocktailVirgin and/or my article in Punch Drinks). At home when I first made the drink back in 2010, I used El Dorado 3 Year White Rum since it seemed appropriate for the Guyana genesis of the drink (even if they were using Cuban rum when Baker had it, I can't get that here).

My first menu item at Russell House Tavern (Cambridge, MA) back in 2013 when it sold for a mere $9 for the 4 oz build! Based off of the Metexa aperitif from the 1937 Café Royal Cocktail Book.

I always associate this variation with Crosby Gaige who published it in his 1941 Cocktail Guide & Lady's Companion before Duffy did.

Cheers! This one was created at Our Fathers gin bar in Allston/Boston, MA inspired by Drink's 1919 Cocktail and Phil Ward's Lipspin.