Excellent concoction which seems to blend the best-loved characteristics of a Mai Tai and a Hotel Nacional into a well-balanced drink. I used fresh squeezed pineapple juice, homemade orgeat and subbed Real Mccoy 12 year and Marie Brizzard Apry in my attempt. I also served it "up" (á la Hotel Nacionales) and found that it works just as well as a "fancy cocktail" as it does as a tiki drink. Great job!

Dial the Pastis down. Perhaps a rinse or a barspoon.

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.