The flavor is very nice. The drink is very intense. Is there a way to lighten it up, volume wise and intensity?

My guess would be to stir it for a longer time. Or if that's not enough, add 1/4 ounce of cold water. Thanks,  Zachary

This is a pretty standard sized drink in most craft cocktail bars (3.25 oz pre-dilluted, I'd say most are 3 - 3.5 oz pre-dilluted, excepting some like an old fashioned build).  You could sub Overholt Bonded or Rittenhouse for the 80 proof Overholt rye, and shave off a quarter ounce.  As far as the intensity goes, simply dilute it more.  Not sure what stir count you're using, but add another 5-10 revolutions, taste it, if it's still too intense repeat until you find your sweet spot.

Five stars all the way. I rate a ton of things four stars, but hardly ever five. I also, in spite of loving tequila, am not super into mezcal. In spite of THAT, this one has the perfect amount of it. Used Old Forester rye and Leopold Bros marashino

Used Rittenhouse so dropped it to 1.5oz. Pretty mild so will plan to bump up to 1.75 next time.

Made with La Quintinye Vermouth Royal Extra Dry, Mattei Cap Corse Rouge, Combier, and Regan's.

A little cloying, but a splash of seltzer dilutes and wakes it up. Could also be a good vehicle for some more interesting bitters...

Delightful... In the absence of instructions, I intended to try this on the rocks, but then I worried I'd over-stirred it, so I ended up having it up. How do you prefer to serve this, Rafa?

Thanks for making it. I've added the instructions I neglected to include the first time. I intended it up, since I see it as a sort of aperitif riff on an inverted Vesper, but rocks would be good for someone who thinks 1 3/4 oz of Cocchi might be too sweet for them.

This sounds great. I made a green ghost with a muddled serrano a few months ago, it was excellent.

Chartreuse and serrano? Woah. I can't even picture how that works. Which means I've got to try it.

Serrano syrup is cool in that you get some of the heat with a lot of the earthy flavor of the pepper, much like how the Rogue Chipotle Ale is only slightly hot but very redolent of chipotle peppers. It's an advantage, in some drinks, over the sharp heat of muddling hot peppers fresh. Not that I don't crave that sometimes.

Yeah, I wanted the vegetal heat of the raw pepper, figuring if the Lawn Dart works with green bell pepper then it would would with hot peppers. I made two drinks with one serrano, and it was definitely spicy but not a challenge.

I also used Malacca figuring that the fruitiness would balance out the heat, which it did nicely, so it might be worth using a fruitier gin, maybe even Hayman's if you don't have the Malacca (which as an aside is generally a pain to mix with, as it is just SO fruity). But if you use serrano syrup an English dry might be better.

Re: Malacca: really? I've been eyeing it for a while, partly because I keep reading reviews that describe it as being very mixable. I'll have to try it at a bar before purchasing to be on the safe side...

And I somehow forgot about the Chartreuse + green pepper combo in the Lawn Dart despite really liking that drink.

I actually have ended up liking it a lot, but knowing that it was originally used as a replacement for old tom I expected it to be good in drinks like the Martinez, in which it is really overpowering imo. Which means I really only use it as a new ingredient rather than attempting to sub out other gins in recipes. I often make drinks that go 50/50 with another spirit when using it, especially stuff with funk and/or backbone like agricole or mezcal.

I don't think I've come across many recipes with it online, but I'm not sure if that's just because of its limited nature.