Curated this. Removed note and rewrote instructions to avoid copyright issues. Clarified instructions to match our guidelines to the cited link. Thanks,  Zachary

Looks to me like the referenced recipe calls for one *drop*, rather than one dash, of absinthe, to rinse the mixing glass.

That's the alternative given to misting the mixing glass with absinthe. 

(As an aside, I don't quite get the point of doing such a rinse on the mixing vessel.)

I suppose it depends on what your definition of a drop is - I can't see how a drop of anything would coat the inside of a mixing glass (or be noticeable through an ounce of spirit and an ounce of amaro). From what I can tell, 6 drops = 1 dash, though a dash isn't a very specific sort of measurement.  Thanks,  Zachary

It is an odd instruction.  Tried the drink last night with a mist of absinthe in the serving glass and I still think it got lost.  Not a bad drink overall, through.

After reading other comments, I mixed this with a bar spoon of absinthe. Excellent— aromatic and very flavorful. The hints of cocoa from the Ramazzotti are extra delicious ⭐️

Curated slightly to clean up the capitalization. I don't know what <1:1:1> means for the syrup. Do you mean 1:1:1 water, sugar, and fruit?

Also, this drink sounds extremely sweet, even for a dessert drink. Aperol by itself is quite sweet, and 1:1 with the rye, adding 1/3 oz of syrup seems like a lot, no?

Cleaned up the syrup - I'm assuming you meant equal parts sugar, water and fruit. Moved instructions for the syrup to Notes. Oh, and should this be "Red Eye" instead of "Red Eyen"?

Thanks,

Zachary

red eyen is a synonym for alcohol or cock-tail. id like to hear what you think of it upon tasting. thanks again for the cocktail theory essay. making the lactart "agnostic monk" was a direct result of those readings. cheers

its a bit sweet.. also a bit bitter on the finish.... im not in love with peychauds for this but its more pleasing than my other on hand options. i actually literally ordered three more types of bitters yesterday just because of this beverage. but extremely sweet? no

I've got to pick up raspberries, but I think I'll try it this weekend. Interestingly enough, I picked up Lactart this week because of your drink - it's interesting stuff.

Thanks,

Zachary

the lactart is TONS of fun to play with, i am so glad you got it! i cant tell you how amused i was at first tasting the stuff..... i kept turning it over and over in my mind.... flavorless acidity... the possibilities! thank you again and again for your articles... honestly they were the direct inspiration for the drink i made with that substance. try it on a nice anejo margerita and watch how beautifully the flavor of the tequilla comes out without the lime. a half dash at a time and taste taste taste as you add. its so exciting to me watching flavors meld apart and back together when making drinks. its so much more fun than cooking! cheers!

Now <strong>that</strong> is a cocktail photo! Sounds good, although I'd be tempted to use dry vermouth or a mix.

Curated slightly. I removed dry from gin because gin is assumed to be dry (contrast to Genever or Old Tom Gin). I also removed dry from Apricot Liqueur" and replaced it with Dry Apricot Brandy. I think this is the ingredient that you mean -- aged distilled fermented apricot juice -- rather than a neutral spirit of some sort, flavored with apricot (apricot liqueur). I'm I'm in error, feel free to change it back.

Finally got around to trying this and followed Charles H. Baker's admonition to use DRY apricot brandy as opposed to something like Brizard Apry. I used the Blume Marillen, Laird's Bonded Apple Brandy, Beefeater and my own grenadine. The drink is actually delicious (not a given with Charles H.) and very dry with an elusive taste. As you sip, the apple just begins to intrude and then is gently but firmly pushed aside by the botanicals of he gin while the orange hovers around providing a bass line. It's a good drink!

Keith

Curated slightly by changing to the Highland scotch ingredient. I removed (good) from the comments because all our ingredient are assumed to be good. I also changes parts to oz to size the drink reasonably.

That said, I question whether this would be drinkable with a 33% honey unless used to suppress a cough, which perhaps I feel coming on. ;)

2 stars as written; 4 stars if you re-balance.  A reddit NCOTW post on the Astor Hotel Special documents Milk & Honey's variation, which is more pleasing to the modern tongue.

I wonder what sort of port was intended. I can't imagine the motivation for adding sugar to a drink that is already half port.

From Punch: Seeking a more consistent mouthfeel and flavor, Brooklyn bartender Selma Slabiak introduces orange bitters, gomme syrup and a lemon twist to the proceedings.

1 ounce Cognac, preferably Pierre Ferrand 1840

1 ounce tawny port

2 dashes orange bitters, preferably Regans'

1 barspoon gomme syrup (see Editor's Note) 

Garnish: lemon peel

Quite interesting because of its large amount of bitters. This is another of a small number of drinks from this era using it in more-than-a-dash quantities.

This is pretty tasty.

Note (re. the previous ~5 yr-old comment) that 1/4 tsp is actually less than 2 modern dashes of the product.

Perfect balance and great for showcasing the tequila and mezcal! I also like the way the Lillet is integrated here, it's in the background but nicely highlights the fruity notes and gives more complexity to the drink.

A bit too sweet for my taste, but I love the low key showcasing of the mezcal.