Curated this: removed description to avoid copyright. Corrected sherry to fino sherry, 1/2 oz of allspice dram to 1/2 tsp, added orange peel garnish all as per cited link. Added creator information and date. Thanks,  Zachary

Do you mean the orange flower water is a garnish or some other sort of flower? Thanks,  Zachary

Sorry... The orange flower water goes in it. The garnish is a flower. Thanks, Mike

Curated this: removed history to avoid copyright. As a note, we typically frown on X Martinis and they usually stay unpublished. But given the creator of the drink and the efforts underway at the time to simplify and innovate the lackluster cocktail scene, I feel it's an important part of pre-Renaissance cocktail history. Thanks,  Zachary

Ugh. 

Horatio: O day and night, but this espresso martini is wondrous strange! 

Hamlet: And therefore as a stranger give it welcome. There are more things in London bars, Horatio, than are dreamt of in your philosophy.

I thought it was better with St. George Bruto Americano instead of Campari, less sweet.

Strong on the cinnamon from the Becherovka. Use bitters that are without cinnamon. Made with apricot because peach tends toward Jolly Rancher. Fits the name very well.

Maybe I have old Becherovka, but I felt the cinnamon needed the extra kick which is why I went with Fee's. I agree about the apricot, but I'm trying to finish a bottle of peach liqueur someone gave me and this is the best use I've found for it. I'll experiment with bitters this weekend and report back.

Made with Mount Gay Eclipse, as I don't have Scarlet Ibis. Harsh at first. Added another 1/4 oz Benedictine, then a dash of chicory-pecan bitters to add some depth, then two dashes of orange bitters.

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I looked at the recipe for "Midnight Mass", and my mouth watered, but I didn't want to go through the hassles of Svenryelsdorn and end up with a less than satisfactory cocktail.

I lacked two essential ingredients for the making of "Midnight Mass". First, I didn't have Scarlet Ibis Rum, so I dug deep into my 20+ bottles of different rums, and decided upon Matusalem Rum (10 year old Cuban-style rum). It turned out to be a delicious choice.

Second, I didn't have Bitter Truth's Jerry Thomas' Own Decanter Bitters. Now I had to be creative, because while I had nearly 30 bitters, but I didn't have the right one. I decided to use ONE DASH of Scrappy's Cardamom bitters and TWO DASHES of Dead Rabbit's Orinoco bitters. Once stirred so that it was reasonably cold, I poured it into a large and cold Old Fashion glass with a LARGE ice cube. I then topped it with a large orange twist (after I had expressed the oil on top of the libation). The outcome was a libation with a smooth rum taste, with mild cardamom and various fruit notes, including orange. All in all, a do-able alternative to the ingredients I lacked. I rated this cocktail variation at 4.0.

I hope others might experiment with Midnight Mass' recipe, and comment on their outcomes. This needs to be done when you have a recipe others have enjoyed, but the essential ingredients are hard to come by (or impossible to get), and are, therefore, lacking.

I finally have the Scarlet Ibis and Jerry Thomas bitters to make this to spec. The cocktail is very good, 4 to 4.5/5, the only real weakness being that it is quite sweet. The rum has a peach/apricot flavor in addition to a mild hogo, and this provides a fruitiness to the drink that blends well with the wine and herbs of the Cardamaro--a great pairing. Cardoon provides a bitterness that is somewhat strong when the drink is very cold, but hits its stride as the concoction warms to its optimal mild chill. Benedictine provides a quieter supporting role here.