I'm always a bit leery of recipes with maple syrup because they can make an odd, funky flavor. I've been surprised sometimes, so I tried this. Unfortunately, it lived up to my fears. I did find that significantly increasing the angostura helped. I'll do less maple syrup next time.

Absolutely fantastic. I never would have thought to add Peychaud's to this mix, but it brings it all together.

Divine. Used honey syrup instead of agave, based on a tip from a mixologist that the honey brings out the agave spirit better than agave syrup. This was also my first time using xanthan gum because enough of Simon's recipes talked me into it. A revelation. I'll be in the blender more this summer.

I found it a little bit sweet, but the flavors are great together. I'll try it with a little less syrup, and I'd like to try the Grand Marnier suggestion

. I was not expecting it.to be this good. But it was. Didn't have bokers, so substituted dash ango and 1 dash cardamom bitters

We have a pretty strong aversion to Heering. But Luxardo works just fine for us...in the background.

Thanks. I will try that.

Very few drinks survive the inclusion of cherry heering. This was not one of them.

Very tasty. A little sweet for me, but the green chartreuse/pineapple resonance that is so tasty in the Pina Verda works here, too. Will try with a float of overproof rum next time.

With this, we like to float 5ml of over-proof, pot still, aged Jamaican Rum...in our case Worthy Park 109. For us, both Green and Yellow Chartreuse dance very seductively with Rum and Tequila.

Excellent idea. Will try that next time.

I like it. But I also like Eeyore's Requiem, so it make sense. Lots going on in the glass, but it works. Good apertif, better digestif.

Looking at the combination of ingredients, I did not have to like this. But the positive ratings and comments kept it on my wish list.. Finally made it, and I'm glad I did. Delicious and interesting. Had no Grand Marnier, so I used a triple sec variant. Will try again with Grand Marnier.

A charming and pleasing cocktail from a more innocent era. A modern equivalent would probably double the booze, if not more! Today one would almost consider this a breakfast/brunch cocktail.

And it would be an excellent brunch

Very nice mix of dark fruit, spice, and orange, like a tiki drink's European cousin. Cocchi as the sweet vermouth worked perfectly.

"like a tiki drink's European cousin". Excellent description

How is this not a Bijou variation?

Very tasty and I do like the purity and simplicity of it -and I still added a little cream, which brought it all together a little better.

Tasty and refreshing. A float of overproof worked well. Used unsweetened cranberry juice, so upped the sugar syrup just a bit. Had some ginger beer open, tried a little in a side glass, and it was good (new cocktail?) Will try the suggested sub of grenadine next time -make it bloodier.

Acknowledging that I should have throttled back on the syrup given that I was without soda and trying to make this uncrushed ice, still very sweet. I definitely liked how the flavors play together and I will try it again both with soda and with less syrup.

Quite tasty. This assortment of ingredients has the effect of bringing out the flavor of the mezcal rather than masking it.

Came out a little too sweet. I'm guessing my grapefruit juice was on the sweeter end of the spectrum. I didn't check that next time and throttle back on the sugar syrup accordingly

Hi James, I omit the agave syrup and up the Falernum to 1/4 oz. Cheers!

Me too. Delicious .