Mastika is the liqueur made from the resin of the gum mastic tree, found near Chios, Greece. There's several brands available in the United States. It's sweet, so the sour and soda help cut it a bit, but the piney, resinous flavor makes a unique drink. I serve these at cocktail nights and always get requests for more.

The drink is a little sweet. We will try to decrease the orgeat & Abano.

Also, it seems to work better with a large cube in the rocks glass.

Agreement with previous comment about this being rather sweet (three of us who tried this together all had that same impression, although we all liked the drink.) 1/2 oz of syrup (orgeat) is a lot, unless there is citrus or a strong bitter component to balance it. I will probably repeat by knocking the orgeat back to 3/8 or even 1/4 to reduce the sweetness. Other than that, the orgeat's almond and the Abano augment one another favorably.

Also, per Fred Yarm's "Drink & Tell", the drink was created by Ted Kilpatrick at No. 9 Park in Boston, so it should be listed as authentic.

Were the sweet versions made with 130° Bourbon though? With 80-100° Bourbon, it's going to come off differently.

And yes, my book condenses the information in my blog post which is the reference here.

Good point. I made it with 101, but probably should have used the 116.8 Rare Breed instead since I have it on hand. I don't have Booker's, but with that at 126 to 130 proof and 2 1/4 oz it would be one stiff pour at ~94 - 96 proof before dilution, and ~1 2/3 oz of alcohol. I'll give it another go.

Curated this to have the volumes match those given at the link, and to paraphrase the instructions in order to avoid copyright infringement. 

I have tried this before with the Cinpatrazzo and it was good, although not quite enough to make it into regular rotation (more like a solid 3+ rather than 4.) I recently picked up the best known arugula amaro, Ischia Sapori Rucolino and wondered how it would fare in this cocktail. Comparing Ischia Sapori vs Cinpatrazzo directly is akin to Zucca vs Sfumato Rabarbaro: Ischia is pleasantly sweet for sipping and not nearly as intense in arugula character as the Cinpatrazzo. The sweetness from the Ischia Sapori was simply too much for this cocktail, while I noted the Cinpatrazzo version was balanced. I might try again with a mix of the two Rucolino amari (probably 2 parts Cinpatrazzo to 1 part of the other to hold the balance.) Might switch to a red grapefruit peel for that combination.

Is there a recipe for the allspice tincture?

Sure there is. Vodka 100 proof and allspice for 10 days in a clean jar. You can do it with a 5 to 1 proportion spirit to allspice in weight. Shake it once a day.   

Too much absinthe for my taste, but then I think Improved cocktails with absinthe are rarely improved. I'd use a rinse next time. Or maybe a spritz.

I used about half of my (small) barspoon of (St. George) absinthe and the balance worked well. 

Substitute cynar & ramazzoti for the bitters. ¡¡Deliciouso!!

The smoky-bitter-apricot fusion really works.