Tried it as written: too sweet... Swapped the measures of the Cognac and Benedictine: better, but blurry... Finally, I made it once more with the original specs, now subbing in Pierre Ferrand Yuzu dry Curacao for the Triplum, and that was the master recipe for me. That Yuzu Curacao is delicious, but difficult to adequately sub in for regular PF Curacao. This is only the second drink I found the Yuzu to be perfect in. The other was a Corpse Reviver No. 2.

I was lamenting my lack of orange( peel) on hand when I found your comment, what a fantastic use of the yuzu curacao!

this was really interesting - and I did sub Flor de Caña 12 for the gin - but I didn't have my usual ice and I think I added too much dilution in stirring, so will have to revisit this soon

incredibly rich and delightful, will revisit again with the aforementioned saline since I thought the apple was lost a little bit

I bet this drink changes a lot depending on the coffee liqueur - I used St George, which is quite dry and serves this drink nicely for my palate

that signature banana flavor of Jack Daniels really pairs nicely with the cynar

this was only okay, though I did substitute faccia brutto centerbe for the chartreuse. but I may just not be a fan of drambuie

this probably requires an ultra chilled glass, the first few sips were fantastic but I thought it got a bit too lemon-y after that, which I'm attributing to the temperature

I was a bit surprised at how much the apple came through, this was fantastic

wow this was really good, not a typical gin cocktail. I might put it on a rock next time, and I'd consider floating the fernet but I suspect it would sink

I have a much milder fernet and with this much lime and sugar it almost gets drowned out, but it's still there and this drink is pretty fantastic

I saw my full bottle of cachaça staring at me and absentmindedly looked for pisco recipes, and committed to this before I realized what I was doing. still pretty good! but will have to revisit, both with pisco and a 2:1:1 recipe

ok so this was fantastic - I went heavy on the pisco and light on the strega and cynar (cynar 70)

I went with a 4:1 ratio (and of course had to use St George Botanivore gin). I also used a few drops of rosemary tincture instead of the half sprig. Tasty!

I used a half oz of pear liqueur (and no sugar) in lieu of the eau de vie, and substituted a Japanese gin for the vodka; this was great, and the peychaud's brought as much to the pallette as it did the eyes

substituted simple for brown sugar syrup with the idea that it would let the amaretto sing a bit more. did it work? not sure, also the first time I used lazzaroni instead of disaronno. regardless, a very tasty treat.

lemon is a better pair with chocolate for my taste, but I thought I hated this drink after the first sip and after that it was still delightful

surprisingly dry, maybe even earthy, tequila cocktail. I love when recipes upset expectations

I'm not surprised that this works, but that didn't make me enjoy it any less. I used Nikka Taketsuru

there's nothing better than a Manhattan riff that still feels like a Manhattan but tastes like a novel drink

used a cornichon-stuffed olive as the garnish because why not?!

such a well balanced drink but I'm excited to play around with the proportions

this might be my favorite use of bianco vermouth yet!