OK, this is just bragging. Send me your unicum or face my wrath.

That's not bragging. This is bragging. I have a backup bottle ;)

The recipe sounded interesting, but I didn't have the specific ingredients on hand, so I used Jim Beam Rye, Stock Dry Vermouth, home made ginger syrup and Angostura bitters. A wonderful cocktail! It would be interesting to compare this variation with the original.

Glad you liked it. I'm sure it would be good with a little Angostura spice. I'll have to try it!

Tasty! Used homemade ginger simple syrup.

I used Hendricks.  I cut back the St. Germain to 1/2 shot.  Added a 1/2 shot of Girard Passion fruit liquor and cut back the lime to 1/2 oz. I thought it was well balanced and refreshing with those proportions. Could call the modified version Pure Passion. 

Upped the Lemon Juice to 1/2 oz noting the author's comment on sweetness. This had an interesting hop profile come through (which may be red wine dependent - I had a reasonably beefy Australian Shiraz on hand) which was quite pleasant, nearly like a classy radler. Balanced, interesting, and sweetly refreshing.

... cowering in fear.

Dan,

I'm thinking about dropping a barspoon of Allspice Dram into it next time, just to see if the added sweetness helps. It's definitely an Amarophile drink.

Thanks,

Zachary

Made this again tonight - I'm actually quite happy with it. It definitely checks the Tiki boxes for me - boozy yet doesn't taste like it, lots of ingredients building harmonious flavors, exotic, punchy aroma. It's interesting how equal parts whomping Amaro and high test rum achieve balance with a mere 5/8 oz sweetness, and that there's very little in this drink that doesn't contain alcohol, and it's still in balance.

I'm pretty pleased with myself that I had the ingredients to make this. For Toriani Amer, I sub'd 2/3 Bittermen's Amere Nouvelle and 1/3 homemade Amer Boudreau. My Boudreau is quite strong and I think pure Nouvelle would get lost. I used Bitter Truth Jerry Thomas bitters. I have to say that this is a very enjoyable cocktail to drink, if not to mix. The Sibilla is not nearly as dominant as I would expect, even in such a healthy proportion. And, as Zachary notes, the caramel of the Demerara rum is really at the forefront of the sip.

The suggestion on Facebook to add a tsp of Pimento Dram would further cement it in the tiki world, but I wonder about losing some of the more subtle flavors like the pineapple juice. Maybe for a second go-around. This is a heady drink.

I was searching for something in which to use my Sibilla and found this.  Of course in the process of trying to use the Sibilla I ended up buying the Lemon Hart 151 (found a store online in NY that still had it) as well as the Allspice Dram (which I've been wanting anyway) and some Amaro Ciociaro (to sub for the Torani Amer and to make sure I've got the biggest Amaro collection in the county).

Subbed in Appleton V/X, the aforementioned CioCiaro, Angostura for the Scrappy's and Regan's Orange for the Angostura Orange.  Didn't have any mint.

[ramble]This is a fascinating concoction.  With its Tiki leanings it may well be better in July than January. I smell the pineapple more than taste it.  I want another one, but not now or anytime soon.  I like it a lot but as a fan of amari and classic Tiki, perhaps not as much as I anticipated.  4 out of 5 stars for now...[/ramble]

What do I do with the other 5 1/2 oz of pineapple juice?

Excited to finally have everything to make this drink without subs. I enjoyed it as an amaro-phile, but it didn't really have enough sweetness to be tiki-esque, imho - the bitterness is intense. I tried adding a bit more pineapple juice (somewhere between 1/8 oz and 1/4 oz) after several contemplative sips and screwed up the balance, although it came to a pretty nice place after some ice melt.  I'd be curious to make again with just a hint of demerara syrup instead. But not tonight - packs a punch!