Delicious. Cinnamon was an inspired choice. Interestingly, as it warmed it got quite lemony, despite the large amounts of other strong ingredients. Lovely color too.

Thanks, glad you like! The cinnamon syrup was the one part I wasn't so sure about at first; I almost kept the Trinidad's orgeat... I sipped mine pretty quickly, so I don't think it had time to warm much (heh, oops). I'll look for that extra lemoniness next time.

I made it at my bar and the color got lots of stares from my guests.

When trying a new drink that calls for a full ounce of Peychaud's, I fully approve of you using <em>someone else's.</em> ;)

But lordy, yes... The color! If I hadn't lost interest in <em>True Blood</em> years ago, I might've called it the Bon Temps Sour.

Would consider an absinthe rinse next time.

Tried this with Rittenhouse and ¼ ounce Russo Nocino replacing the bitters. Delicious and helped ease the difficult transition into autumn...

This is an easy-to-drink cocktail, with lovely notes from the Cocchi Americano and the Ramazzotti. Although the recipe does not call for it, I decided to add a little amount of a citrus zest. But I didn't want the usual orange or lemon, so I chose Tangerine, and just a light spray. It worked out nicely, being a tad lighter and a bit sweeter than orange. This is something others may want to try, not just with the Noce Americana, but with other drinks calling for orange zest, or no zest at all but your hunch is that an orange-type zest just might add a little something that is missing.

A SIDE NOTE: I think this drink does better with a rye whiskey that is not overproofed. I've had two Noce Americanas tonight. The first was with Wild Turkey rye (81 proof) and the second was with Bulleit rye (90 proof). Both were enjoyable and smooth, but the second one, at 90 proof, had a bit of a burn. that was not present with the Wild Turkey. Using Rittenhouse, at 100 proof, would have both a bolder rye taste and more of a burn--and be less enjoyable. It has nothing to do with Rittenhouse, per se, which I have enjoyed in many cocktails. It's that, in my opinion, the Noce Americana is more suited with a rye whiskey in the 80 to 90 proof range.

3/29/23: Subbed Faccia Brutto Aperitivo for the Campari, 1.5 oz Cocchi Vermouth di Torino, Pilsner Urquell. Nice!

Serve with fingers, or another meal.

I updated the instructions to specify that you shake with ice, baby, though unfortunately I think KC frowns on mixin' cocktails with a plastic-tipped cigar.

Upped the lemon juice a smidge. Might have brown liqueur but still tastes like a summer drink.

I decided to try this since I've been staring at my bottle of sloe gin (bitter truth) for 3 years and I'd like to make space for something else. And, I love my Lemon Hart 80 (which sadly is now unavailable) and wanted to see if my unopened 151 hit the same delicious flavor notes. I knew this was going to be boozy, but on top of that it's quite sour with nothing to round it out. Maybe this was developed with sweeter sloe gins. I added maybe 1/2 oz each orgeat and sweet vermouth and a big mint sprig, which helped a lot, but I'm still in the market for an awesome sloe gin recipe. And open to suggestions on which El Dorado is closest to my Lemon Hart 80.

ED8 is probably closest.

Thank you!