I made a "garnish with a smaller version of itself" joke inside your "smaller version of itself" joke.

Made with homemade cacao nib infusion and cocchi americano. I enjoyed the drink. It was sweet up front with some bourbon taste, then the sour from the lemon hit and there was a hint of chocolate in the finish. Would make again when I'm in the mood for something sweeter.

Pleasantly light and fruity with raspberry and rose wine forward. The Famous Grouse Scotch I used is barely evident as a base, with the Laird's only slightly more so by lending an apple cider note. Beautiful reddish pink. I experimented with a Meyer lemon for the juice (a departure for me, but I have leftovers from making several quarts of preserved lemons) which would reduce the acidity somewhat compared to the base recipe. I did not have Orinoco bitters but based on tasting reviews subbed with Angostura Aromatic Bitters and a cardamom pod thrown in for the shake.

Yum! Even better as a flip!

Fantastic.
I added 1 oz of bourbon, .5 oz of Amaretto and went with .5 oz of straight maple.

I messed up and used straight maple syrup (any recommendations for how to achieve the recipe's recommended 1:1 specifications?). That being said, flavorful, super sweet, got all of the individual flavors. Definitely in the upper tier of cocktails I've made.

I think 1:1 syrup just means dilute it with an equal part of water. Makes it more easily pourable and measurable.

Curated to replace dead link with Wayback Machine archive link. Added bar, location, and approximate year it was created. Also changed type from unknown to authentic.

With respect to the question about using straight maple syrup, the only way to fix it after other ingredients have been added would be to add an equal volume of water (as the syrup) then go back and add all of the other ingredients (except maple syrup) a second time. [This would be doubling the recipe to two drinks of course.] As Craig said, the 1:1 dilution of a maple syrup (or honey) improves pouring/measuring. Even more importantly it improves mixing. Undiluted commercial heavy syrup or honey has a tendency to stick to the bottom of the mixing glass or shaker and never makes it into the cocktail. During prep the ice makes the syrup/honey even more viscous and the sugar solubility plummets. So the drink ends up short of sugar because a portion of the undiluted syrup/honey sticks to the wall of the mixing vessel and never makes it to the drink.

The negative to dilutions of syrups and honey is that the very high original sugar content keeps them shelf stable (mostly.) When diluted, they are more likely to go bad after a time, even in the refrigerator. Even undiluted maple syrup sometimes goes bad in a warm cabinet--a black growth can start on the top. From what I can see in bottles, a small amount of water evaporates during the warmer periods, then condenses on the walls during cooler cycles, but this water doesn't dissolve quickly into the thick syrup. The thin water layer with dissolved sugar allows bacteria to grow. I have been getting around this problem by adding a very small volume of 100 proof vodka. The small amount of alcohol is more volatile, concentrates in the vapor space and condenses with the water, preventing bacteria growth.