Dark brown, cola colored with a slight amber hint. Nose is a rich, sweet mix of the nutty sherry and rum with hints of clove, sweet dark fruit, and allspice. Sip is light and sweet up front, perhaps from the Benedictine, and that sweetness continues onto the midpalate with the sweet dark fruit notes of the Punt e Mes combining the rum, whose flavor emerges nicely, and briefly dominates. Towards the back of the tongue, the combination of sweet nutty and lightly acidic flavors from the sherry come forward and the back of the tongue, and especially the swallow, sees the bitter herbal notes of the Punt e Mes. Often, Punt e Mes can be a bit over-bitter but in this case it is light, and just enough to provide a fantastic foil to the sweetness on the initial sip. The finish sees a slight dryness on the tongue and the sherry dominating. All in all this is a fantastic, complex, and wholly original drink, presenting flavors that most drinkers are not used to experiencing in a a sophisticated and intriguing package. Furthermore, it is a drink that evolves as it warms, becoming more rum and sherry dominant with the bitterness decreasing slightly.

Used Ron Zacapa 23 and delicious. Any other old monk substitution suggestions?

Very nice, rum and sherry combo gives a lot of richness with the bitter notes for the vermouth and the herbals as well as a late hit of chocolate from the bitters. Wonderful.

Very nice. I made this with Blume Marillen apricot eau de vie and St-Germain instead of elderflower syrup and it came out quite well. It's bracingly tart but not overpowering; like a really fresh limeade that tingles the tongue and keeps urging that next sip. The more ethereal apricot and brandy elements linger delicately on the palate while the elderflower and lime do most of the heavy lifting. It's a nice combination of flavors, something well suited to summer. Garnished with a fancy lime twist because why the hell not.

Thanks Eric. I imagine it's tarter with St. Germain than with elderflower syrup, and some might like a barspoon of simple added.

Curator's 5-star rating is predicated on the leaner 2 spirit to 1 modifer format.

Agree. Not deeply remarkable.

My wife and I both like this with the original proportions. Changing to 2 oz Rittenhouse (100 proof) shifts toward rye heat unless there is substantial ice dilution, so it depends on how much bite one prefers and/or how wet the mixing ice is. 2 oz would be a better choice for those using 80 proof ryes though. The Cocchi/Bonal/Cynar combo is a good one that is also used in NoMad's Broadway (only 1 oz rye, and with a barspoon of Luxardo marachino liqueur.)

I have been wondering if this version of the drink appeared before the "Bicycle Thief" using gin/Campari/red grapefruit juice. That one is courtesy of Dutch Kills in New York, which opened in 2009, but I don't know if it was one of their early cocktails. Anyone have more info on the relative timing of the two drinks?