I'm confused... it's called the "Ruby Manhattan", but then uses tawny rather than ruby port.

Chartreuse is really overpowering. As hard as I try, can’t taste whisky.

There's just too much of it in this recipe. See my comment above.

It's pretty good as is, but for me it's a bit too overpowered with Chartreuse and Maraschino.
I like this better:
1.5 oz Irish whiskey
0.5 oz Green Chartreuse
0.5 oz Maraschino Liquor
0.5 oz Lime juice.

A very underappreciated drink these days.

Great margarita recipe - going to be my go-to. But a question for the community - does anyone have a trick for measuring a small amount of agave syrup? Even if I measure the syrup into another ingredient already in the jigger, a significant amount ends up sticking to the sides of the measure.

1/6 oz = 1 tsp
I think that's a lot, I use 1/2 tsp.

I need more Creme de Violette, and less lemon. This is pretty balanced, to my taste:

2 oz Gin
0.5 oz Creme de Violette
0.25 oz Maraschino Liquor
0.25 oz Lemon juice
Garnish: Luxardo cherry

A tiny bit too sweet, and I wanted more Suze, but very good overall.

Literally tastes like dirt.

I normally tinker with recipes to suit my tastes, but this was perfect as is. Wonderful fresh flavour and beautiful pink color (using Rose's Grendine syrup).

I really don’t like more than a half ounce of fresh lemon or lime juice in any standard sized (3 oz) cocktail. 1.5 oz Tequila, 1 oz Cointreau, 1/2 oz Lime juice, 1/2 tsp Agave syrup… works best for me.

I always thought a French 75 had cognac... who knew that was a '125'?
Anyway, I up the cognac and champagne to better balance the lemon, and use maple syrup instead of sugar. It doesn’t taste like maple in the drink, but adds a subtle note.
2 oz cognac, 3 oz champagne, 1/2 oz maple syrup, 1/2 oz lemon juice. Garnish with lemon twist.