Lightly curated: fresh-squeezed juices are presumed at KC.

Really good. As noted it's a big drink but nicely balanced, the combination of gin, bianco vermouth, cinnamon and the sloe gin make a nice floral note that stands up to the acidity of the lime.

Waaay oversized drink for the spirits involved. It will come in around 1.6+ oz of ethanol depending on the gins used. I would cut it back by about a third to get the serve into a more responsible pour that will also fit into a cocktail glass rather than requiring a double rocks (without the rock.)

Half would be more reasonable and close to 3 ounces (1, 1, 3/8, 3/8, 1/8 = 2 7/8 oz).

Half would work, but it results in the inconvenient 3/8 and 1/8 oz measures. I did a 1/3 reduction test using 1.5 Tanqueray, 1.25 Hofland sloe gin, 1/2 Dolin Blanc, 1/2 lime juice, 1 barspoon (teaspoon) cinnamon syrup. This worked well in my standard Nick and Nora glass. The overall flavor is good but the drink is a bit sweet; so if I make it again I will cut the sloe gin to an even 1 oz to further simplify/adjust the recipe. The 1 oz sloe is more in line with the ratio in the D.T. Sloe that was the drink's inspiration.

Its Yummy!. I tried force-carbonating some Chardonnay I had lying around. I think I put in a bit too much lemon and sugar for the wine, which was a bit sweet and acidic on its own.

The IBA suggests the proportion is 2:1 Rum:Others rather than 3:1 in this cocktail. Other recipes I've found suggest that it's 2oz rum instead of 1½. I don't see a lot of support for the garnish either although some sort of fruit wedge/slice seems is not unusual.

The increase in rum is acknowledged in the Notes. I've curated to add a link to the IBA recipe and to tag this as an altered recipe.

I made many times the Colevardier,  and will do again. Very nice mix.

I tried  tonight 1.5 oz mellow corn, 0.5 Suze, 0.5 Monténégro, 1 dash orange bitter. Strangely i think it tasted mostly Corn whisky. Like if Monténégro emphasized corn whisky taste and added Just a bit of Spice with slight bitterness from Suze. 

More in a gentiane bittered old fashioned  way?

Solid Bully variation, I like the Suze + dark amaro combination.  Also tried with Abano, probably prefer that to the Ramazzotti.  Then again I like Abano over most amari.

And Elijah Craig went NAS back in 2016 (supposedly a blend of 8-12 year whiskies now), so it hasn't carried a 12 year age statement for awhile.  There are a variety of retailer 11 year single barrel bottlings however.

This is an okay cocktail. I love Boulevardiers, Amaro, Bourbon and really love Suze. Yet this is lacking something, not quite sure what.I didn't hate ti but probably won't make it again. 

Better with Rye.

Is that supposed to be two *dashes* Angostura bitters?

Yes, Thanks! For sure 2 dashes... Edited

This drink is pretty big and seems a touch over-the-top complex. I simplified the concept and tried:

1 1/2 oz rye, 1/2 oz each Smith & Cross, Punt e Mes, and Amer Boudreau. I liked it a lot.

I do agree, but all the ingredients works very well together.
Did you try the complete recipe ?

Tried today: 1,5 oz Rye + 0,5 Smith & cross + 3/4 punt & mes + 1/3 Cynar + 1/3 Picon + 1 dash Cinnamon syrup

The syrup soften angles

This is .. "A DRINK." It's definitely not unpleasant but I suspect would benefit from some addition by subtraction. Probably a tidge less S&C and I'm not sure the blend of amaro adds much vs may be able to use a spoonful of one and that would simplify shrinking this thing down to a more regular volume..