It seems like Angostura and egg white are in this drink, but neither make the ingredient list. Am I missing something?

Good catch, fixed. I know that some people put garnishes in instructions and some put them in the body of the drink marked "as garnish". I tend to prefer putting them in the ingredient list.

Delicious! However, we skipped the dry shake and instead, used a measured half an ounce of egg white per drink. We then shook it vigorously WITH ice and all of the other ingredients (minus the Angostura which makes a beautiful appearance at the end). In his book, ‘Shake, Strain, Done’, J.M. Hirsch recommends this method in his recipes and now that we have followed his lead, the explosion featuring sticky hands and an annoying loss of drinkable liquid from our shaker has been a thing of the past.

Tasty

I had my doubts about the 8 dashes of bitters, but the drink works!

The recipe no longer appears on the Serious Eats website, though is archived on the Wayback Machine. This differs from the printed version. I greatly prefer the latter:

• 1 1/2 oz calvados (makes more sense, given name of cocktail!)
• 1/2 oz curacao
• 1/2 oz Gran Classico
• 1/2 oz lemon juice
• 1 wedge orange, just to moisten the glass
• Sugar, to rim glass
• 1 strip orange zest, as garnish

Shake, strain into sugar-rimmed rocks glass with garnish.

This also appers on the Food & Wine website, so may justify "reclaiming" the recipe.

I've curated the drink to match the Food & Wine site since the authentic recipe was intended. (For the record the previous version had orange juice instead of curacao and Applejack instead of Calvados.)

This nice thing is that Laird's Applejack is no longer GNS + apple brandy - it's just 86 proof brandy. Thanks, Zachary

I was reluctant to try this because 1/2 oz of ginger liqueur scared me a bit, but I decided to go for it as I love the other 3 ingredients. I really enjoyed this very herbaceous, bitter and somewhat spicy cocktail, however it needs a better name. Unless you have an extreme sentimental attachment to the name (and listening to music while making it doesn't count), I propose the name Gasparro, named after the designer of the Kennedy half dollar.

A very, very pleasant drink with, as expected, fruity overtones. On this, my first try with "The Minton," I made some small changes. Of course, I don't know if the changes made the drink betterr or worse--or no difference at all. However, the changes resulted in my rating the cocktail at 5. The changes were small: (1) To tone down the anticipated sweetness, I used 1/4 oz Aperol and 1/4 oz Campari. Thus the sweetness of the Aperol was there, but just a tad of bitterness floated to the top due to the Campari. (2) with the three dashes of orange bitters, I used four drops for each dash, not the traditional three drops. Each dash had two drops of Regans' orange bitters and two drops of Angustora orange bitters. I have seen a number of cocktail recipes that combined these two brands into what was called "house bitters." The change in taste is subtle.

I would like to get some feedback on changes I made--for better or worse. I would like to hear what changes others have made and what the results were. Meanwhile, drink up, but drink responsibly.

Paul McGee must be a fan of this drink since he named his Chicago tiki bar after it. He altered the recipe by changing the OJ to curacao and shifting some proportions.

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Taste mostly Cognac. Very dry.

Only for Cognac lovers or dry stuff.

Made with the exact measurements above, Ferrand 1840 for the cognac, Dolin Blanc subbed for the dry vermouth, and CioCiaro for the Picon--I give it 4-1/2 stars with those specs. Is this another recipe where "French Vermouth" might have been mistranslated?