Not sure how I missed this when it was posted. GREAT name! And the <cite>Rose</cite> water? Nice touch.

I was wondering when you'd recognize this. The drink isn't even that great, I just really wanted to use the name.

This is quite delicious... I like the way you think, Stew! Even when they're (occasionally) not to my palate, your drinks always intrigue me... I fully intended for this to be the first drink I tried with my new bottle of Galliano, but I got distracted/inspired and used most of it in developing a drink I recently posted called the Bech & Gall. But I'm glad I saved enough to finally try this. Yum... For me, the first few sips were mostly about the anise from the Galliano, with a nice oaky finish. But after that, the other fruitier flavors came more into focus, providing a great sweet-tart taste.

I eased up on lemon and galliano for a more bourbon forward drink.

Worth boosting the lemon juice a skosh; say, up to 5/8 oz.

While I realize I've contributed a few myself, I'd just like to voice my overall approval of the rise in geek-themed cocktail names of late. I'm pretty sure this is the first Doctor Who reference I've come across, though. :)

A little too heavy on the allspice

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.