The two heavy-hitter flavors are Chartreuse and Orange Blossom Water. Those need adjusting for one's personal palate.

Great with Indian food

The Coffee Cobbler heroes the Mr Black Coffee Liqueur and has a delicious accent of complex, spicy orange. It is an original creation of mine but is only a first iteration that I used as an example of where to begin when creating your own signature cocktail.

Adaptation of the original 2:1:1 ratio, too sweet for most modern tastes.

To infuse coffee into the sherry, just let whole coffee beans sit in some PX sherry overnight in the fridge and then strain and bottle. Normal PX sherry would also work well here.

The rum and Suze are authentic to the recipe. But vermouth and sherry brands and quantities are my approximations based on re-creation attempts.

Joe said he was going for a rum variant of a negroni, but the sherry and spiced rum take it in a decidedly different, and delicious, direction.

Great if you're looking for a bitter, herbal, Negroni-style cocktail, but without the cherry syrup notes. Would generally recommend using a less juniper-forward gin; the Cynar is the star of the show here.

Amargo de Chile is a mole inspired amaro (including 7 different chiles) produced by Chicago-based CH Distillery; as far as I know it's not available outside that market. Sub with a split of Cynar & Ancho Reyes, plus a dash or two of mole bitters.

Traditionally made with reposado tequila in a cantarito clay cup in Jalisco, Mexico.

Optionally, use grapefruit soda instead of grapefruit syrup and soda.