Excellent cocktail! I was looking for something to mix with white whiskey, which to me has extreme grass/floral/fruit notes...and doesn't, IMHO, work with traditional mahattan/old fashioned type recipes. I knew (in my taste-mind) that Green Chartreuse would be one of the ingredients, and lo and behold, here it is. Following the suggestions in "Notes", I cut the amounts of the sweet and sour components (lemon, chartreuse and maraschino) to 1/2 oz apiece...and added a garnish of a sticky and genuine Maraschino cherry to the bottom of the cocktail glass (I used a small round bottom up glass for service) for a bit more sweetness. It was delicious...my remark upon first tasting was "now THIS is a great cocktail recipe!"

The flavor combo of the rum and appljack plus jagermeister is phenomenal. You can taste each component in it's entirety and they all bolster each other.

I would say add bitters to cut the sweetness, but to me that takes away from the flavor of the liquors somewhat. Maybe just lessen the honey syrup if you like a drier drink.

I enjoyed making cinnamon toothpicks with cinnamon oil as a kid--letting them soak for months until the toothpicks were translucent, so that they had to be held between the teeth to prevent burns on the lips, while enjoying the spicy cinnamon heat. I picked up a small bottle of Goldschlager recently, thinking "Goldwasser" by mistake (needed for some classic Zubrowka cocktails)--taking a whiff, I picked up pure cinnamaldehyde essence, just like cinnamon oil, but not the Danzig Goldwasser flavor/aroma profile that I needed. I made this cocktail with Rittenhouse, Cinzano, and Goldschlager, and Regan's Orange so that I would be able to dial it in. It was very good (4/5) with the cinnamon oil coming through in triplicate. Next time I will use a fuller vermouth like Carpano or Cocchi to stand up to the cinnamaldehyde. This might even increase the rating virtue of better balancing the drink. Not for everyone, but if you truly enjoyed cinnamon toothpicks as a kid, try this.

Very rich and boozy, but also quite tasty. Didn't have Gosling's, used Lemon Hart 151.

Just tried this - love it! Definitely want to be sipping on this on the balcony this summer. :)

Made this one with Jack Rudy tonic. Very nice. Next time I'm going to make it by shaking the citrus and liquors with some big rocks before straining into highballs and adding the tonic. Great drink!

I expected to really like this, but found it too sweet. I think the Maraschino tips it over the edge, even thought the ratios are quite a bit dryer than a 1:1:1 Negroni. I added 1/2 oz of dry vermouth and found that it transformed the drink, both drying it out and adding a bit more wine accents. I did use Carpano Antica, so perhaps the vanilla notes enhanced the sweetness. I'd use Punt e Mes next time.

I used Cocchi, which is pretty sweet, but didn't have a problem with over-sweetness. I have sort of a sweet tooth, though, and can happily tolerate quite a bit of sweet.

I just made this and really enjoyed it! It did not find it too sweet and I used Carpano. Lovely cocktail!

I made this last night with Beefeater, Punt e Mes, Regan's, and an added orange twist (expressed and discarded). Very good. Very well integrated, though you can certainly pick out what all the ingredients are doing. They made themselves known at different points: gin and sweet vermouth up front, Maraschino mid-palate, bitterness from the Cynar and Punt on the swallow. As the drink warmed, the savory and tobacco notes of the Cynar asserted themselves more and it became easier to tell it apart from the vermouth. I regret using Punt e Mes, as I think it crowded out the other modifiers to an extent, and possibly would have dominated the cocktail if I hadn't used such an assertive gin. I'd like to try it with a more conventional sweet vermouth, perhaps split equal parts with the Punt e Mes, and see how that works. Alas, the only other sweet vermouth I have on hand is an ancient, flat bottle of Stock I use for cooking. I definitely didn't find it too sweet the way I made it, at any rate.

This afternoon I made it again with Farmer's gin, thinking I'd cut the Punt e Mes with Dolin blanc and see how that went, when I got the weird idea of cutting the PeM with an equal amount (3/8 oz) of Cherry Heering. (Possibly I was thinking of the Black Lodge, which I also made last night.) I'm sipping the results now, and I've got to say, I'm a fan. It's probably a different cocktail at this point and deserving of another name (I'll try to think of something), but it's worth a shot if that combination sounds intriguing to you.

Make this again tonight, splitting the sweet vermouth between dry and Punt e Mes. Also increased the gin to 2 oz, although if I had had something like Juniperio, this might not have been necessary. (The gin was buried before I added the extra gin.) This is a lovely drink as modified. I also might skip the orange bitters next time. Orange is such a common flavor that the drink is a bit more unusual without it.

You guys are being very difficult.

Let the record show that I tried it, and enjoyed it, as written, before going off on my own weird direction.

Excellent as written using antica formula.

Just revisited this one using Bluecoat, Cocchi di Torino, and Cynar 70. Mixed it once as posted and it was very nice: the C70 intensified the bitterness and ABV and in so doing balanced nicely against the hefty maraschino. Mixed it again with 2 oz gin and reduced the maraschino to 1 tsp. Better? Maybe. YOU make the call. Glad you dug it, wthrift. 

Just made this again with some barrel-aged navy-strength gin of my own devising. Only trouble is, I'd already ranked it a 5 on a previous tasting!