Tried this with Bulleit, as it was the only rye I had around. I had everything else around (Aperol, Luxardo, well absinthe) so figued I'd take a stab. My guess is the drink requires the specified rye. It was a very confused drink as I made and tasted it. Somewhere between candy sweet and just too complex. I finished it no problem, so it's drinkable... but I don't see myself making it again.

Given this drink's ingredients, I decided to make "The Great Silence" despite the earlier critical comments. Instead, I used those comments, and modified both the ingredients and the amount of certain ingredients. I used a "fat" 1 1/2 oz Rittenhouse rye (100 proof) instead of the Bulliet rye (90 proof). I, too, did not have the High West double rye, but I think my modificiation was a reasonable approximation--other than adding 2 oz of Rittenhouse rye. Also, I reduced the Aperol to 1/2 oz, but added 1/4 oz Campari to make the libation less sweet and to add some body to it. Finally, I added a "skinny" 1/2 oz lime juice (personal taste), for the absinthe I used St. George's Absinthe Verte. The result was a decent drink that I rate at 3.5. 

In the future, lacking the specified double rye, I will use a full 2 oz Rittenhouse rye, and 1/2 oz Campari, and 1/4 oz Aperol. I wiill stay with the "skinny" 1/2 oz lime juice. Perhaps these changes will nudge the rating closer to 4.0. My hunch is that even using the High West double rye, the best rating will be 4.0. Will I ever know? I doubt it!

Making the changes I suggested in my prior comment, the resulting libation can easily be rated between 3.5 and 4.0, depending on the taster's preferences. Personally, I rate the modified "The Great Silence" at 3.8. How would you rate the original recipe vs my final modifications? I would be interested. Cheers!

Made with Aviation. Very nice.

I was stunned by how good this was, used Martini and Rossi. Not an intuitive match to me but I'm an amateur.

Wow. First time I've had the Mezcal and Cynar pairing and I can see why people say it's genius.

Really shines with a white or joven mescal.

This is so wrong, yet seems so right.

Obviously Dan hasn't seen it yet - he loves drinks with a pile of creme de violette... There's an antique feel to this drink - violet and lavender and gentian from the Classico balanced by super leathery peaty Scotch. I think the gin could be subbed out (though I like it), as long as the Scotch is very very peaty, I think you'd be fine.

Thanks,

Zachary

This is an excellent and subtle cocktail that is still light and appealing to those often daunted by complex drinks. Personally, I prefer it with Creme Yvette as I find the Creme de Violette is a bit sweet for my tastes.

Challenging. I admit that I swapped the amounts of the Violette and Gran Classico. Austere and floral. The gin and Islay works better than it has any right to. Worth summoning the courage to try -- maybe even more than once.

The gin and Scotch work well together because they're made by the same people. Glad y'all have liked this.

Thanks,

Zachary

(sheepishly) Actually I use Beefeater and Laphroaig 10, although I did enjoy the Botanist. I'm not sure I got a ton of Islay out of it though.

Brilliant. Benefits from a little extra Gran Classico.

I love Gran Classico and am always looking for new uses for it. Somehow, this all of these ingredients come together into something that is complex, balanced, and most importantly unique! It's always fun to find something that tastes so new after the ten tons of variations on the same handful of classics. Also, some kind of chemical reaction is happening in this drink that turns it a crazy color...maybe the violette and classico? 'Metallic' colored, from a previous comment is a good way to describe it. Anyway, it tastes good and also looks super cool. This would be a great surprise to make for someone who likes islay scotch, or to stretch what creme de violette can do for someone who likes aviations.

GREAT balance and CINCHOUSE approved!

Thanks a lot!... This is one of those rare ones where I felt I nailed it on the first try... Which was fortuitous, since I was down to my last lemon!... Originally, I'd planned on Green Chartreuse as the modifier, but as I was reaching past the Cynar for it, I decided on a last-minute change. Glad I did, as the vegetal Cynar plays off the smoky tea wonderfully.