This particular combination from Death & Co., using the high rye (and over proof) bourbon Old Grand-Dad 114, is excellent, although I am sure it would work well with ~90-100 proof rye (maybe upping the volume a little to compensate, proof wise.) The Carpano Antica and Benedictine proportions are spot on to provide the herbal notes without being too sweet. From what I understand, Wondrich indicated the original 1936 recipe only called for 1/2 tsp (1/12 oz) of Benedictine, and Death and Co.'s 1/4 oz is an improvement on that. Difford and some others call for 1/2 oz which would likely push it too far.

I have curated to include the history, creator, year, location and status as an altered historical cocktail.

Good, but as with so many drinks using St. Germain, it was too sweet. Cutting it down to only half an ounce gave a much nicer result.

@jensck - Yes, I've started dropping it to somewhere below the 2/3 oz line. 3/4 is probably too much.

Only had Barritts ginger beer, which I found to dominate at 3oz. I added scant 1/8 oz of lemon juice to help with the sweetness and balance. Refreshing.

The reference states 1 oz cold-brew coffee where this one states 1 oz bitters.

Corrected from chocolate bitters to coffee.

Tried with mezcal, Ramazzoti, and agave syrup as a substitute and was very good as well.

I've been making this as a variation for quite a while. I came up with the idea independently, because I was looking for ways to use the delicious Passoã Passion Fruit liqueur, which I use instead of a passion fruit syrup. I still make the standard Jungle Bird recipe more often, but the passion fruit flavor works brilliantly there.

A much fuller mouth feel than a French 75.