Definitely an unexpected ingredient ingredient combination, but I'm afraid it just didn't work that well for me. I found this drink to be just OK. It's fine, nothing wrong with it, but also not something I would want to make again. I think the Strega and Rosso Vermouth together is what is throwing me off a bit. It may be worth revisiting with a Bianco Vermouth, or even Cocchi Americano.

Very solid combination with the right rye - as others have mentioned, it is very spirit forward. This is a good use case for your softer, lower ABV eyes, rather than a Rare Breed or Pikesville.

Really good Last Word variation. I used Plymouth gin and Luxardo Del Santo. The mastiha is definitely present, and contributes to the overall result without overwhelming.

I also used China-China in place if Picon, and I used a 3/2 ratio of Vya to Cocchi for the vermouth. It all worked really well. Perfectly balanced, with just the right level of spice. I might have to try some orange bitters next time.

Very good cocktail. I dropped the lemon to 1/2 Oz. The brandy combination works really well, and the Chartreuse adds just enough herbal complexities without overpowering the other ingredients.

Solid concept. I had the bad idea of trying it out with Drumshanbo Irish whiskey, which really didn't work out, but with the right base I'm sure it would have been quite good. Drumshanbo just has this weird off-note in the mid-palate that comes through just about anything. Shame, because their gin is really nice.

Made today with Barr Hill Gin and Vya rosso vermouth, quite a good drink. The honey in the Barr Hill balanced the Vya, which is spicier and a tad less sweet than more traditional rosso vermouth. I rather liked this.

A pretty solid Manhattan riff. The orange notes go quite well with the Averna and, as others have mentioned, the vermouth acts mostly as a bridge between the rye and the liqueurs.

If you want a Manhattan, make a Manhattan. If you want a very nice Manhattan riff that is still not that complicated, however, you should make this. It's a bit sweet, nutty from the Maraschino, and with just a hint of cherry sweetness underneath. Delightful.

Really, really like this one. I used Wild Turkey Rare Breed Rye, and Bigallet China-China in lieu of Picon (I had bought a bottle last time I went back to Belgium, but my dad and I drank it there). Not too sweet but also other dry, nice spice from the rye, and the unmistakable Maraschino funk to tie it all together.

I have to ask, Cointreau in addition to the existing specs, or instead of one of the ingredients? Probably delicious, probably veering into "different cocktail" territory.

I am in no position to dispute your assertion, having never tried Kryo, but I find the claim that it is superior to all American rye whiskeys both bold and intriguing. What makes it so great, if I may ask?

Blasphemous I know, but I think I like this better than the Vieux Carré. It's both softer and warmer. I used Vya vermouth, which also really amped up the Christmas spice character. Lovely

I just randomly picked up a bottle at a local wine store, and I had the exact same reaction. Very allspice/cinnamon forward. It almost reminds me of Glühwein in its Christmas spiciness. It's not bad, but I am really wondering what to make with it, and yes, I'd rather have Punt e Mes or Cocchi.

While I agree this is one notch below a standard Paper Plane, it is still a very good cocktail. Grapefruit obviously works really well with both bourbon and Montenegro. I might have to experiment with acid-adjusted grapefruit juice instead of the lemon, to see what boosting both the grapefruit flavor and the bitterness will do.

I originally found this drink in Sother Teague's book. I have made it with both Nonino and Montenegro in lieu of Meletti. I have found that Montenegro works exceptionally well with Bonal. This is a drink with a fair amount of depth and subtlety, and choice of gin will probably make the most impact. The gin and rye are brought together nicely by the Bonal. An excellent drink.

I have yet to be led astray by Anders. Whether it's his original creations or his specs for existing cocktails, they've always been spot on for my tastes.

This is indeed a good way to drink Bonal. It is brighter, and the tequila works really well as an accent. I will have to try Calvin's switched up specs next!

I personally double strain after shaking, but in the case you're describing with unusual amounts of pulp, I might fine strain first instead.