<br />A simple but satisfying cocktail, even in these waning days of fall. I ran out of Hendrick's, so I used Citadelle, which, like Hendrick's, is Juniper light and floral heavy. And fortunately I had several Meyer lemons on hand (NOTE: they keep in the frig for months, so it's worthwhile to have some on hand--they're versatile). I knew from my experience making G & T and adding Elderflower liqueur, that The Chunnel should be a satisfying drink.

It was that and more. The Elderflower ligqueur added complexity and some sweetness that would otherwise be missing. The Meyer lemon is a must for this drink; its tartness is soft but detectable, and not overwhelming. Ironically, the lemon twist, with its expressed oil, add a taste that is hard to describe, but is sorely essential for making this drink delightful. Easily, I rate this drink as 4.0. Try it, even in these late fall days. I guarantee you won't be disappointed. Be sure, however, to use a gin such as Hendrick's and Citadelle, which is Juniper light and floral heavy. Otherwise, you may be sorely disappointed.

I would say cut honey in half, using a syrup. Add lemon to taste. That adds a little bit of tartness to balance out all the sweet ingredients. Plus a lemom wheel is a really nice garnish to offset the pink aperol/bourbon color.

The grapefruit bitters really add something to this drink, and when I originally forgot them it definitely missed something. Nice and complex.

Agree with the comment of saline solution. I'm enjoying this beverage.

Definitely use Bittermans The Bitter Truth Xocolatl Mole bitters. I know I put it under the chocolate bitters category but I did attempt with Fee Brothers Chocolate bitters and while still good, the chocolate was too pronounced. The mole bitters are far more complex and really round out the flavors.

Recipe looks fantastic. How would you describe the result? Anything interesting to "listen" for with the palate (flavors that you notice when someone else tells you to look for them)?

Personally I am very pleased with the taste, but of course I created it so I am definitely biased. I find that the Jim Beam Black pairs very nicely with the honey, gentian and sage essence that I taste with Cynar (funny how you don't really taste artichoke) especially since there is a high amount of rye mashed and it's a fairly low alcohol bourbon. I love the Bittermans Mole Bitters and it is such a fantastic and complex blend of flavors that it doesn't really have a big "chocolate" profile but a little more spice, like nutmeg, cinnamon, cheyenne, etc. Fee Aztec Chocolate Bitters made the end result a bit too rich. Also, I now usually only put in about a tsp of simple syrup as apposed to the 1/2 oz I originally did. I have a bit of a sweet tooth when it comes to cocktails but the bourbon and Cynar are rich enough. Thanks again and I hope you like it.

The person I made this for keeps coming up to me and telling me how good this is. I love the generous use of the Xocolatl bitters.

I used Evan Williams Black for the bourbon.

Pretty good. For the unspecified bitters I used Angostura for one drink and Peychaud's for the other. Ango was better.

Boozy, bittersweet, delicious. A reminder that you don't need a dozen ingredients to make a great cocktail. 

I have yet to meet anyone, and I mean anyone, who I have made this drink for who did not like it. The chocolate bitters puts it over the top. I use Bullet Bourbon and it's great. I also find that using maple syrup instead of simple syrup, especially bourbon barrel maple syrup, takes it to another level. My favorite go to cocktail. Thank you!

I like the concept of this one, but it's quite a bit too sweet for my taste. Not a bad drink, but for me, I'd eliminate the simple and cut the chocolate bitters to one or maybe two dashes.

I'd leave the cream out: I shook the hell out of it, but the froth dissipated when I added the rest. Maybe some atholl brose instead of the cream?

This sounds good, but is nearly identical to Phil Ward's Oaxaca Old Fashioned from about 2009. I think the idea of grapefruit bitters is nice. Smoke and citrus go together very well.

Agree, and just saw the post on the Oaxaca Old Fashioned, thanks..I've seen additional variations of it (Paul McGee at Whistler in Chicago). Updated my post to reflect the history, def not trying to upstage or knock off somebody else's cocktail..thanks again-

Whoa! Upside surprise! used orange bitters with agave and squeezed orange peel instead of infusion but worked great!