I had a version of this from Mindy Kucan that was as follows: Crush 1 sugar cube in the bottom of a Collins glass. Add 15-20 leaves of mint and press lightly. Add 2 oz. Matusalem Platino, 1 oz lime juice and 3/4 oz Demerara syrup. Stir, then fill the glass with crushed ice. Swizzle and top with 6-8 dashes of Angostura bitters.

Fine drink but I increased the lime juice to 1 oz and rich simple syrup to 3/4 oz. I often find that 1/2 oz of lime is too little when calling for 2 oz or more of spirit. Of course, this is a matter of preference much like in a Daiquri where some recipes call for around 1/2 oz of lime. A tastey swizzle.

Tried this with ginger syrup instead of honey, it was excellent.

A nice twist on the Trinidad Sour idea. Used Ardbeg as the Scotch and actually served it in a small Old Fashioned glass with an ice cube as it was a bit balmy out. Delicious. Would drink again. 

I used Sipsmith Sloe Gin and cut back the apricot liquer to 1/2 ounce.  Loved it, my friend was "not as enamored with it" but i thought it was tart, sweet and delightful!

I'd appreciate a suggestion for a brand of Apricot liquer. I used Sipsmith for the Sloe Gin and a small batch local number for the apricot. Mine came out too dry but I think a sweet apricot spirit would address that. I added a couple bar spoons of simple and it was much better.

Rothman & Winter Orchard Apricot is the only apricot liqueur I've tried. It's high quality and plenty sweet. (In fact my quest has been the opposite: to find an apricot brandy to try in vintage recipes for which this liqueur is too sweet!)

I developed this with Luxardo Apricot Liqueur. I love it, and find it a bit less sweet (and a tad more complex) than the R&W, though both work great in this drink. Cheers!

Very nice. I topped with Founders Curmudgeon ale, which gave this a bit of a molasses background that played well with the other ingredients.

Feel free to sub Byrrh for red wine -- works great, except that it sinks rather than floats.

Thanks to an observant user, we've noticed that David Wondrich in Imbibe has research this cocktail as being rye, not cognac, based. Accordingly I've changed the title and will add the original New York Sour as a distinct recipe. I've also removed the copyrighted image as I believe it was posted without permission and shrunk the instructions to conform to our style guidelines. Thanks for the submission.

Quite good, probably the best Amaro Abano drink I have had so far--Abano has proven surprisingly challenging in the recipes I have tried thus far. The combination here works and stands up to the Abano, yielding a very dark brown color. Flavor is dark baking spice, some orange zest/mint/herbal character, a bit of red grape/berry with rye body and alcohol heat.

I wanted to try this because the gran classico and apricot liqueur pairing sounded like such a good idea. This is an awesome negroni variant. Gran classico is one of my favorite spirits, and I think it really shines with the cocchi instead of sweet vermouth. The apricot is present, but not overwhelming as I usually find it. Definitely recommended for negroni fans.

For fans of the Negroni and its many variants, this is the drink to drink! It's slightly sweet with the Cocchi Americano blending together with the Apricot liqueur. And there's just a tad of bitterness from the Gran Classico. As for the gin, I used Tanqueray Bloomsbury, a floral London Dry Gin that I, personally, like just a little more than Tanqueray Ten. And instead of Angostura Orange bitters, I used (on a whim) a dash of Blood Orange bitters by Bittermens. I don't think anything I did could make this drink taste any better-- it's a great drink on its own. If you don't believe me, try it! Especially all you Negroni lovers.

This is excellent. I used 2 dashes of Angostura Orange Bitters as in "Drink & Tell." I was concerned that the Cocchi & Gran Classico together would result in something too syrupy while pushing in the same direction with respect to grapefruit bitter character, but the apricot provides a floral aroma and flavor that bridges the bitters and sweetness, expanding it in another dimension. I used Tanqueray 10 as the gin (also tried with standard Tanqueray, but the T10 was better.)