This one's delicious (reminds me distantly of a Preakness Manhattan); the three ingredients really bring out one another's spicy qualities, from the peppery bite of the rye to the subtler, sweeter herbal spice of the liqueurs. Could see it working well in a range of proportions, from heavier on the liqueurs to a drier mix.

Our official Bloomsday cocktail

Same here! "The sacred pint alone can unbind the tongue..." Happy Bloomsday.

Topping this up with a couple ounces of tonic water makes for a particularly nice highballed Negroni variant.

Not to make a habit of pointing out typos, but the "Variant" section reads "a dad too sour" instead of, presumably, "a tad too sour." Sometimes I write video game criticism, and, fair warning, I'm going to steal this for a headline next time I have to produce something about the burgeoning genre of "sad dad" games. Whether it's Kratos from "God of War" or Harry from "Silent Hill" or Joel from "The Last of Us," one of them is going to be "A Dad Too Sour." Coming soon.

As a staunch advocate for the classic equal parts Negroni, I found myself liking this a lot. I used my standard Negroni picks (Tanqueray, Campari, and Cinzano), with the addition of Aperol, and the result is pleasingly subtle but still carries the sublimity of a good Negroni. I suspect this would be a great spec for a more delicate, less juniper-forward gin that might be overshadowed by an equal-parts Campari blend.

Overwhelmingly soapy. I don't mind floral, but this smells more like a sanitizer than a spirit. It makes a decent and unusual Negroni (where it brings out grapefruit notes), and it plays fairly nicely with lemon in a Corpse Reviver No. 2 or White Lady, but straight up or with tonic it's a little overpowering.

I heartily second the use of mezcal in this cocktail--I call it the Smoky Devil (Diablo Ahumado? Diablo Humeante?).

I mistakenly added 3/4 oz of bianco vermouth to this tonight (the spec for an Algonquin was in the back of my mind), and it makes for an interesting effect--a subtle addition that slightly complicates the long herbal finish of the chartreuse. Not sure if it's an improvement, but perhaps worth trying as an odd variation.

Minor typo, under taste: "speat moke" for "peat smoke." Bowmore 12 was one of the last Islay mainstays I got around to; it's oddly refreshing, with an almost minty lightness to the finish. I think it edges out Ardbeg 10 on the briny sea-breeze flavor.

There's a minor typo in the "History" section, "Rob Rob" for "Rob Roy." But the drink itself is lovely--this spec, as given or lightly modified, allows the spirit to shine more clearly than many Bobby Burns builds. This might become my go-to for this cocktail when using single malts in general, but especially for subtle or delicate expressions.