The Sazerac is lost with the Ardbeg, even in small amount, overpowering the Rye.  Don't get me wrong, excellent cocktail!  I love Islay Scotch and a smoky drink.   But next go round I'll use a much cheaper Old Overhort for comparison and see if I enjoy the drink just as much.  

"The French Intervention" is a misnomer as only 1/4 oz of this wonderful libation comes from France, namely the Green Chartreuse. But no matter, because the contributions from Mexico and Italy, in combination with France's contribution create a marvelously tasty drink that goes down easily... perhaps too easily.

For this drink, I used 1800 reposado tequila, maybe not top shelf, but a stalwart tequila, nevertheless. There is no way to adequately describe this drink other than to say it's light in taste, slightly sweet, very smooth, delicious to a fault, and so lowdown you won't be able to stop with just one. Your heart and soul won't let you! I rate this wondrous drink at 5.0--something I rarely do. But this drink deserves it! Stir, strain, and enjoy. But drink responsibly!

"The French Intervention" is a misnomer as only 1/4 oz of this libation comes from France

...and the Lillet Blanc that was in the published recipe. The title refers to Napoleon III's invasion of Mexico, hence the remaining single ingredient.

Thanks for the history lesson. Cheers!

I am not rating the present altered recipe, but I gave this a try with some substitution and liked the result which I would give a 4. I used 1 oz of Lillet Blanc rather than Cocchi, to keep it French, employing more Lillet to stand up to the agave and improving the volume as well. I subbed 1/4 oz Izarra Verte in place of Green Chartreuse. This French Basque liqueur has a more spearmint herbal character and is milder than the aggressive Chartreuse, so 1/4 it seemed right vs. a dash in the original unaltered recipe. I thought the grapefruit twist might be out of place, but it fit in very well with the other components. I am quite pleased with the pairing of the Lillet and the Izarra Verte which complemented one another--something to explore for future experimentation.

Poor, a middle ground between Manhattan and Sazerac...

It's nothing like a Manhattan. Did you make one to taste it?

Actually reminds me more of a Bijou than a Manhattan (although it's not much like either). I made it with Bulleitt rye but the other flavors somewhat overwhelmed the rye.

What a great drink.  I used Rittenhouse and Cointreau.  Light on the tongue with very little burn, but super layered and flavorful.  Great job.

Cleaned this up a bit - removed the note which insisted that the brand of Xabentun specified was a real brand... it broke the line pretty badly (and we trust you).

Thanks,

Zachary

A decent Sazerac although quite sweet. The Xtabentun's honey sweetness is high. The anise in the liqueur makes the Peychaud's somewhat superfluous other than adding color. If I make it again I will try 1/2 oz or less Xtabentun, and will probably sub a couple of dashes of Cardamom bitters and perhaps a dash of habanero tincture to broaden the palate.

I'm so puzzled.....almost all I can taste is rye (Tin Cup). Not the amaro at all or much of the vermouth. How is that possible?

I am not sure how it could only taste rye whiskey to the imbiber. The orange peel alone adds a lot of flavor, amping the dried citrus essence component of the Montenegro. The amaro brings along floral notes (rose petal, lavender?) that along with the wormwood of the vermouth carry into an extended, moderately bitter finish. The wine of the vermouth ends up pushed into the background, but provides body. Montenegro isn't a go-to amaro for me, but my impression is that it provides something distinctive here.

Increase Grand Marnier to at least 0.75 oz