I agree with Dave, I think the maraschino cherry syrup would be an okay substitute, particularly at just 1/4 oz. I think adding a teaspoon of Cynar or Averna, if you have one of those, will balance out the sweetness while adding the herbal component that the syrup is missing.

Nice suggestion. I have both and will try them in the 2:1 syrup to Cynar or Averna in cocktails that call for Heering.

Daniel, I think the syrup would be a decent substitute. Aside from the alcohol taste, they're in the same ballpark

Thanks. It's always nice to find substitutes for something that may not be a crucial ingredient in a cocktail.

I really enjoyed this cocktail, although half way through I removed the ice chunk because it began to lose the complex rich flavors due to dilution. I saw this recipe on another site that uses 1/2oz Green Chartreuse so I split the difference and did about a 1/3oz. I love these cocktails that use 1/2oz or less of Green Chartreuse, because it blends with the other ingredients compared to dominating the flavor profile like in a Last Word, which I do enjoy but don't make often.

I've never tried Cherry Heering and don't want to add seldom used bottles to my blooming bar (many are on the ground and some in my bedroom). I've searched for substitutions and haven't seen Luxardo cherry syrup from the jar of cherries as a sub. I understand that it's non alcoholic so maybe that's why, but in a cocktail like The Simon where it calls for only 1/4oz Heering I'd be interested to know what people who've tried Heering & Luxardo syrup think.

With 1/4 oz 1:1 simple syrup and around 2/3 Lime juice, this is a 4.5 Star cocktail for me. The flavor combination of Apricot, Gin & Grapefruit works very well together & has a level of complexity to it that I love in cocktails.

I found my favorite version of this cocktail and, regardless of the type of rum, it's 2 oz Rum, 1/2 oz 2:1 Honey syrup & 1/2 oz to 2/3 oz Lime juice. Shaken with one medium/small ice cube until I can't hear it anymore in the shaker tin & dumped over any type of ice.

Try a Silk Road .. it's only 10ml from the 90ml total, but my notes: 'Rich apricot jam given a dark twist from the bitters, and a charred orange slice (we had no grapefruit). Very nice, definitely worth more than 4*'
It's a household favourite, and in the core rotation.

Nice. I love benedictine so it'll be interesting to taste how they pair together.

I've made this once as written & the second time with 3/4oz Lime juice serving it up in a coupe. The latter was less sugary & more balanced for me, but dusting the rim of the glass with Tajin was what made all the flavors come together & worth concocting this cocktail again.

...Gin next time. After tasting everything in the shaker tin before adding ice I realized I could omit the sugar syrup. The Boston is a great use for Apricot liqueur. It stars & shows that it can be a frontrunner in the flavor profile, if not sharing the lead , along with Gin.

I just got a bottle of Rothman & Winter Apricot liqueur, and am searching for cocktails to use it where the flavor comes through distinctly. I've made a Stone fruit sour which was very nice and the Charlie Chaplin, once with lime and the other a Right Charlie with lemon. Tonight I made this cocktail and changed the ratios a bit thinking it was a little sweet for me. I used 1.5oz Fords gin, a scant 1oz R&W Apricot liqueur, 3/4oz lemon juice & a bar spoon liber and co. Grenadine. I'll add more...

I've made it with & without the egg white & equally delicious. I used Elijah Craig bourbon based on a bartenders opinion that it pairs well with citrus. And after tasting it, goes well with Benedictine & lemon n lime, 4.5 stars.

I made it just like the recipe but tasted it with a bar spoon before adding ice and thought I'd like it more served up instead of over ice. It's an inexpensive and enjoyable tasting cocktail to make, and a good use for my Bacardi Gold. I want to taste more of the rum so I'll reduce the honey down to 1/2oz next time. I'll also make it again with Avua Prata from Iyan's suggestion.

I've tried this once and didn't enjoy it as much as I'd hoped, but just tried it with Chichicapa Mezcal & Ocho plata Tequila and it was better the second time. Next time I'll change the ratios to 2/3 Mezcal, 2/3 Blanco Tequila, 1 bar spoon Campari, 1/3 Amaro Montenegro, 3/4oz Sweet V, & 1/2oz Dry V.

I didn't know there were at least three variations of this cocktail, and one with Drambuie. I haven't found enjoyable enough cocktails with Drambuie, although I've used half a bottle trying, but this one was very good for me. I used .75 Talisker 10, .75 Monkey Shoulder, 2/3 Carpano Sweet Vermouth, .25 Drambuie, & 2 dashes Peychaud's bitters with a lemon twist & a Luxardo cherry.

After reading Difford's recipe & Brother Cleve's, I chose some ratios for this cocktail based on my tinkering with other drinks where I liked the ingredients but knew it was going to be too sweet for me. I used 1.5 Elijah Craig Bourbon .25 Rittenhouse rye .5 St. Germain Elderflower liqueur .5 John D. Taylor's Velvet Falernum .5 Lime juice & 2 dashes Peychaud’s bitters served up in a coupe. I'll reduce the Falernum to 1/3oz next time. The suggestion of Rye by Simon made this one to make again.

The way I just tried making this cocktail is 1.5 Pere Magloire VSOP, 1/4 Strega, 1/4 Benedictine, 1/4 Carpano sweet vermouth, 2 dashes Angostura bitters & a luxardo cherry. The sweet vermouth cuts the sugar enough but am going to try 1/3 sweet vermouth and taste how that works.

I love almost all variations of cocktails, but the base spirit+liqueur drinks like an old fashioned & this style are too sugary for me to fully enjoy. Hence, the way I make a Vieux Carré is 1 Rittenhouse Rye, 1 Cognac, 3/4 Carpano Sweet vermouth, 1/4 Benedictine, 2 dashes Peychaud’s bitters, 2 dashes Angostura bitters, stirred & served Up in a coupe with a Lemon twist & Luxardo cherry

My favorite cocktail with muddled cucumber so far, and was very good with Redbreast 12. I was thinking of how to serve it up, next time I'll try a 1:1 syrup at 1/4 oz with a long & hard shake. A great balanced cocktail where Elderflower liqueur doesn't dominate.

The first time I made this it was as written & I gave it 4 stars. The second time I decided to shake it with one small cube & 2oz. San Pellegrino Pompelmo in the shaker tin, knowing it's not as carbonated as most sodas it would probably be ok. I served it over recycled leftover ice from making other cocktails that I rinse off and put back in a freezer bag. Doing this made it a 5 star cocktail for me, having concentrated flavors while still being able to dilute it to my liking with a few stirs.

It was a very well balanced cocktail for me in the sweet to dry/sour range. This is an incredibly useful scale I've only seen used on this cocktail site that has led me to find many cocktails right in that 'sweet spot' for me. That being said I didn't enjoy the combination of St. Germain Elderflower liqueur & Novo Fogo silver Cachaça for a reason I can't quite describe. Like John said it does get better as it sits for a few minutes, maybe from temperature change or just settling.

Hit submit too soon. Very good cocktail. It bridges Tiki and digestivo quite nicely. It rather makes me want to further experiment with amaro/Jamaican rum combinations.

A bartender who livestreams how to make cocktails had a friend on stream who is the US west coast ambassador of Havana Club rum. He was talking about all things rum and said the Kingston Negroni with equal parts Overproof rum, Campari, & Sweet Vermouth is a really good cocktail. I've recently tried it with Smith & Cross, then with Wray & Nephew, and last with Hamilton 151 Demerara rum. Using Hamilton 151 was from a comment here on Difford's, and was the most delicious Negroni I've ever had. I personally don't enjoy Negronis' but the Kingston Negroni is one of my favorite stirred drinks right now.

Curious. Does anyone have strong substitutes for yellow and green Chartreuse, due to the shortage?

The closest I've tasted to Yellow, is Strega with a little Benedictine to soften it's stronger anise flavor profile.

Loved this Last Word riff with the smokey pineapple flavor & hint of Chartreuse, balanced by the acid from the lime. I'm interested to try and get more Chartreuse flavor in here by using 2/3oz each of everything except 3/4oz Chartreuse.