So.... I think I like this best with 2 tablespoons of batter, 1 oz Smith&Cross, and filling the 8 ounce glass with hot milk. 2 ounces of alcohol per 8 ounce glass is overkill.

Curated to add attribution and rewrite instructions in our own words (and more concisely).

I'm making this now, using Carpano Antica Forumla because, sadly no Dubonnet Rouge on hand. Very nice. I'm very fond of the word "crux." As a retired rock climber, the crux of a climb is its single most difficult move. Once you're past the crux, you know that you can make it. Fond memories.

Delicious cocktail. Great sidecar alternative, particularly if looking for something less cognac forward. 

I made this today, using Pierre Ferrand 1840 cognac, Dubbonet, and Pierre Ferrand dry Curacao. I poured a little heavy with the cognac, but didn't need to. The end result was on the dry side, very bright, with underlaying complexity from the aromatics in the Dubbonet. Delicious. I will definitely make again! ****

Do 1/2 of the Elderflower

I agree with other comments in that it isn't quite there. Good but not great.

The John Gertsen riff, the Means of Preservation, at Drink in Boston is a bit better:

https://kindredcocktails.com/cocktail/means-preservation

Odd that Ransom's is listed here, and the recipe is off as well. I don't have the PDT Cocktail book (2011) but the 2009 links to this drink both use Hayman's Old Tom. These gins are very different in flavor. I tried this cocktail tonight based on http://www.cocktailchronicles.com/2009/05/04/3030-18-the-ephemeral-than… and http://looka.gumbopages.com//archive/2009-05.html#1. Both used Hayman's Old Tom (1.5), Dolin Blanc (1), 2 tsp St. Germain (1/3 oz), and 3 dashes of Celery Bitters.

Hayman's Old Tom hit our market in 2008 and Ransom's OTG was a few years later around 2011. So historically, it makes sense why the earliest ones would have Hayman's (also, the distillery already had their vintage recipe for OTG ready to go and didn't need to develop one so when Eric Seed of Haus Alpenz approached them, they got right on it).

The Ephemeral was originally made with the Ransom. Back in 2009, both Ransom and Hayman's Old Tom gins were available in Oregon, but I don't know how far Ransom had got with their non-local distribution. Shenaut's blog is still up, if you want to see his publishing of this recipe.

http://rousingthespirit.blogspot.com/2009/08/ephemeral.html

Thank you for providing the original inception/recipe. Ransom it was, I'll have to give it a spin. Interesting how the volumes have gone up over the past decade in so many recipes, from ~2.5 to 3+, or here from 2.4+ to nearly 3.2. oz. (I suppose this is as much for fill level in glassware as anything else.) This can get tricky when trying to keep the ratios of the smaller components the same.

It is fortunate that the celery bitters are listed in drops in the original, much more useful than dashes. Dashes can be anywhere from 6 to 10 drops depending on who is defining it. (And with Fee Brothers, trying to get anything out of the bottle with a simple dash can be problematic, which is why I only use dropper for their bitters.) I was using 8 drops/dash for years, but the measurements I have made suggest 10 makes more sense. Increasing drink volume by 1/3 (as per the current recipe) puts the drink closer to what some would call 2 dashes. The elderflower liqueur becomes a "generous barspoon."

Curated to fix all caps title and remove redundant notes. Sounds pretty interesting.

The greatest thing known to man

Discovered this tonight when I saw your comment and had to try it immediately. It didn't disappoint. The fernet and Chartreuse are an herbal marriage made in heaven. 5/5.

OMG, soooo good. Very nice. Perfect match of chartreuse and fernet. Made exactly as specified. A tad sweet but do not affect the quality of the drink. 5 stars!

Great, great. I'm being a broken record about this take, but with Leopold Fernet this is even better.

Tommy Stearns’ Dark and Moody is 3:1:1:1.

Nice use of Ramazotti to compliment the chocolate. Works well with Fee Bros. Aztec Chocolate as the heat kicks it up a notch.

This is quite possibly my favorite modern cocktail creation. It has so many perfectly complementary flavors. It's like a great book or movie where every time I experience it, I can pick out something new that I enjoy.

@eSports Chaebol 

I randomly ran across this comment tonight and am so touched! I made this drink up years ago, but it's still one of my favorites. I'm so glad you enjoyed the recipe! Try supplementing the ramazotti with Luxardo Amaro Abano, it changes the drink in crazy ways, for the better, I think. Cheers!

I didn't think this drink could be improved upon. But I just subbed coffee-infused Campari for the uninflected amaro, and - well, I'd rate it 6 stars, now!

Another good model drink. I used Becherovka in place of cinnamon syrup. The apricot liqueur can be replaced by almost any fruity or herbal liqueur- tonight I tried Licor 43, thinking of Dan's Czechers in Paradise.

Pretty good with both Carpano Antica and Punt e Mes; a couple dashes of Angostura orange bitters improved it for me. I think an orange or lime twist would also help.

Another version (http://www.seriouseats.com/recipes/2012/05/the-moderns-kina-cocktail-co… ) uses equal parts gin, cocchi americano, and dolin blanc, with a dash of fino sherry and a lemon twist. I don't currently have all the ingredients to try it, but it sounds promising.

I think this is one of the best drinks I've had in a while.  Remarkable because it perfectly balances the orange flower (for once).  Much better than the Ramos Gin Fizz.  I used pre-made simple syrup to which I added 2 drops and then 2 more in the shaking.  And the basil is also subtle yet apparent.  Also Moody June gin, for the record.  Wow is this good.