Tuber Magnatum

Had to try this as I by fluke I came across a bottle of Yellow Chartreuse for sale at a boutique wine store attached to a lovely restaurant at which my wife and I dined. While I find many cocktails with orange juice hit and miss, this is an excellent cocktail, perfectly balanced. It hits all the right notes for me. I miss the garnish though, and on next iteration, I will try expressing an orange zest twist over the cocktail and then use as a garnish!

I was given a bottle of Mezcal by my sister-in-law and this cocktail popped up in my Difford's cocktail search. Excellent drink, and not just as was noted below, good for those who don't think they like Mezcal, but also for those who might find traditional gin cocktails too potent. Curious though about adding agave syrup as has also been suggested. I found this with the Cocchi Americano Bianco to be plenty sweet. Indeed for me, this was closer to a 5 than 6 on the above sweet/dry scale. Highly recommended.

Excellent drink (Havana Club 3 year rum and homemade grenadine) Maybe I am becoming too used to drinking though; the descriptor above notes this is "a seriously strong drink in flavour and alcohol" and I have to admit I didn't find it that alcoholic. Maybe I over diluted it with a long shake (I like my drinks cold) coupled with the added water (Ice was dry)? I will compare to the 15th edition version which from notes scribbled in the margins, I also very much liked back in 2021 which uses 45ml each of rum and cognac. And next time I try the above recipe I will shake less sans added water. .

It has been a year since last drinking this cocktail at which time I upped the gin to 2 oz as per Difford's 15th edition recipe. This year I went back to the above recipe and having tried this twice with 1.5oz of gin, I can report that for me 2 oz is the way to go.

So tried this again as per the recipe, i.e. using Campari (as opposed to using Aperol or Amer Picon to cut bitterness which some found overpowering). As is so often the case, Difford's / Jamie Boudreaux's recipe is perfect unlike my first modification. Campari is definitely the way to go with this cocktail in my view.

Tried this tonight after having put it on wish list last year when it was "Cocktail of the Day". I debated using Difford's recipe or as suggested by others, Death & Co's. Settling on Difford's version, I agree with his comment below that this results in a spirit and vermouth-led cocktail rather than a citrusy sour cocktail likely to result were one to use the Death & Co recipe. While generally I'm not a huge rye fan, this is a delicious and well balanced drink. I should add as per his suggestion, I upped both the rye from 1.5 oz to 1.75 oz as I used 86 proof rye, and .25 oz of Jeffrey Morgenthaler's grenadine recipe.

Interesting range of comments with respect to Difford's vs "original" version which if I interpret comments correctly, differ over primarily how much Maraschino / sweetness one prefers in this drink. I always start with the Difford's recipe and did so in this instance notwithstanding usually avoiding cocktails with orange juice. To my surprise, presumably because of the lemon, I found this to be a lovely and well balanced cocktail. Not too sweet, and for me more importantly, not too orange forward. I will compare to the "original" recipe at some point.

Very nice cocktail which to me is reminiscent of a Between the Sheets drink with the addition of Grenadine.

Very pleasing combination of Combier and Cocchi in a Cognac sour. Could definitely do a double... Delicious!

I agree, this is an excellent drink and warrants a larger portion size!

Notwithstanding other's concern this might be too sweet with the addition of sugar syrup, I followed recipe. While not too sweet, it was very cassis forward as would be expected, so if you aren't a big fan of blackcurrants, this one may not be for you.