I was optimistic, but it came out too bitter for me, which is saying a lot, because I like Eeyore's Requiem, among others. So, I added 1/4 oz rich syrup, and then it was sweeter, but still too bitter. I give it 3/5.

Delicious. Exactly my preferred level of bitterness.

How about substituting Gran Classico for the Campari?

Or sub Cappelletti for Campari.

I found that a 'Negroni' style combo 1:1:1 of Campari, bourbon (Bulleit) and Averna made a very appealing beverage. Would post, but too similar to others I think.

I like it with rye: http://www.kindredcocktails.com/cocktail/no-loitering

Related to the song by Elbow? https://www.youtube.com/watch?v=jxczVhG0os8

Rather nice, if a touch sweet. I think I might try rye (aromatically drier than bourbon), reducing the 1/2 oz parts to maybe 1/3 oz, an adding 1/3 oz dry vermouth or sherry.

Mark,

I moderated this very slightly in three places: First, to move the instructions for making the cinnamon syrup into the Notes section - does this get heated, or does everything combine overnight? Second, I tweaked Angostura Bitters, Angostura to Bitters, Angostura, and finally, changed the cocktail to an Original Creation.

Can you clarify how the cinnamon syrup is made?

Thanks, Zachary

Curated to change the Solerno liqueur to be a brand of Orange liqueur, rather than Blood orange juice.

Funky, tart, tasty.

It may not be for everyone, but the Maraschino and Batavia Arrack really worked for me, two unusual flavors working in concert - 4 stars

Absolutely great. Really shows of the Mole bitters (be careful to go easy as they are very strong). I still don't see the point of flaming orange peels, though, besides looking cool.

Try straining over one big-ass cube, and then sprinkling a pinch of Maldon on its surface. A la the Little Giuseppe.

A malty alternative to my favorite Negroni.

This is a goddamn glorious drink.

The mole bitters addition came from John Gertsen while at No 9, before Lord Hobo existed.

I was also pretty sure Venegas made this drink while at Bourbon and Branch, but I'll trust the link on that one.

Highly recommend the 1796 with Santa Teresa rum mentioned in the comments at the link. 

The drink was created in 2004 before there were mole bitters on the market by 3 years or so. My blog post has the first evidence of the addition of them (posts earlier in the year list them without the bitters). I can't be certain where, but Avery Glasser suggests that the addition was made in Boston.

Curated this - thanks Fred. It's good to see you here more often. Zachary

Delicious and attractive.

I used Young's Double Chocolate Stout and it came out great.

A new winter dessert drink favorite! I like this one even better than the one in the PDT book with blackstrap rum. Has more peppy interesting stuff going on, but still eminently satisfying. Yum.

This drink is good- St. Germain and Fernet Branca work well together (the Celery Sour is another great example). I like this better with a little citrus though; .5 oz grapefruit juice is a good addition.

Note that the original recipe also calls for 3 dashes of orange bitters.

Fixed. Thanks for the catch.

It's not bad, but the Amaro Nardini definitely takes over. I like the Nardini, but I was hoping for more balance. I used Chemist Barrel Rested Gin and Cocchi Vermouth di Torino. Perhaps a Sipsmith Gin would have faired better. Or a Boodles.

I floated a tablespoon of Lismore 10 onto the drink, and it definitely improved.