The St. Germain and Falernum combo is really delicious (used Velvet Falernum)

This is why we love Brother Cleve. If you haven't tried it, make yourself one

I've been looking for something to do with my Velvet Falernum, and this is it! What an incredibly well balanced drink. A perfect intro for those that think they don't like bourbon. I've already tricked a few friends into liking a bourbon with this one.

Is this alcoholic Falernum (i.e. Velvet) or non-alcoholic Falernum syrup? The reference link is dead as of 2018. Thanks!

This article says Fee's non-alcoholic, straight from the horse's mouth. I've made it with rum-based homemade falernum though and it was outstanding. 

Thanks Craig! I don't have homemade, so I will try it with syrup per the article you linked - Cheers.

Photo: https://www.flickr.com/photos/matthucke/42073081892/in/dateposted-public/

Tasty! Good if you like your drink on the sweeter side, but not cloying.

My notes from: https://cocktailvirgin.blogspot.com/2010/03/ninth-ward.html

It was created with Bulleit Bourbon and Fee's Falernum syrup for Tales of the Cocktail 2008 in tribute to the hardest struck part of New Orleans three years prior during Hurricane Katrina. It was loosely based off of Boston's own Ward Eight: "I wanted to create a drink for the event that would have some sort of New Orleans and Boston connection... So my idea was to take the Ward Eight, the best-known drink created in Boston, and turn it into a tropical cocktail for New Orleans." The recipe from way back had no garnish.

Wow, this is good. I used cocchi instead of lillet since it was open. I bought a bottle of scotch so I could try this since I love maurin quina; I got black bottle, a cheapie blend as I wasn't sure I'd like smoky whiskey, but it turns out I'm a fan.

Thanks for the Cocchi suggestions - was out of Lillet and Cocchi and used Campari instead. Used Kilchoman Islay whiskey and drink was awesome - nice and smokey with great complexity!

I'm wondering which Chambers Muscat this cocktail calls for - the Rutherglen would be the most likely choice, but I wanted to make sure. Thanks.

Quite tart, but really good. 4.5 as it is, but I have to believe 1 tsp of rich syrup would make it a 5.

I added the 1/4 of simple -- a little less.  Great balance of sweet, sour, and bourbon-y oomph. I used Old Forester Signature, which worked splendidly. 

Renamed from "My Best Negroni" to "Negroni (Katie Loeb)"; with her consent via eGullet message. While Katie's name works well within the context of her bar, it doesn't work so well when published globally. She notes that she is a super-taster and finds the bitter elements in this version very much to her liking.

I have to say -- and I love Katie's work -- that if she's a real supertaster (as in extreme PROP sensitivity) it's impossible that she'd love the bitterness. That said, I adore her version, which is like a Negroni with a bonus kick in the tush with a spiked boot.

<br /> Still a Negroni with the predictable Campari bitterness. Nevertheless, the Katie Loeb Negroni is a refreshing variation of the traditional Negroni, made possible by the switch to Plymouth gin. One wouldn't think that switching from the standard Gin, such as Tangqueray, to Plymouth Gin would make much difference. But it does because Plymouth Gin is not as dry as your standard gin and it has a somewhat more "earthy" feel. Moreover, Plymouth Gin has a noticably softer juniper flavour. If you haven't tried the Katie Loeb Negroni, thinking it's just more of the same, I say try it; you'll be pleasantly surprised.

What Parfait Amour do you use? I've found that whenever I try to use my Marie Brizzard, it simply ruins everything it touches. Should I solder bravely on and try this? I haven't tried Creme de Yvette, but maybe that would work?

I also moderated the 3 oz of absinthe to the intended 3 dashes. 3 oz would be quite a drink ;)

Dan,

Thanks for the edit on the absinthe ;) I'm not sure which brand of Parfait Amour they used at Teardrop, but there can't be that many available in the market. This had that weird 40's era balance (remember the Bengal?), but was complex and interesting.

This is essentially the Savoy corruption of one of the two original 1900 Trilby cocktails, the Scotch variation in Harry Johnson's 1900 "Bartender's Guide" rather than the Old Tom Gin variant in James Maloney's 1900 "20th Century Guide for Mixing Fancy Drinks." (Although Frederic Yarm's write up on the Trilby lists the drink as being in the 1882 version of Johnson's "Bartender Guide", I don't find it there and assume that the earlier edition was listed in error. The Trilby novel that was the basis for the cocktail was not published until 1894.)

Johnson's 1900 Trilby: "Fill up with shaved ice;
2 dashes of absinthe;
2 or 3 dashes of orange bitters;
2 or 3 dashes of "Parafait d'Amour;"
1/2 wine glass of Scotch whiskey;
1/2 wine glass of Italian vermouth;
Stir up well with a spoon; strain into a cocktail
glass, putting in cherries, and squeeze a piece of lemon
peel on top, then serve."

Harry Craddock's Savoy Cocktail Book perhaps inadvertently changed the Parfait d'Amour to equal parts with the Scotch and vermouth. I have made this in the past and even with the whiskey increased by half and the Parfait d'Amour decreased by half, I wasn't happy with it. I should probably go back and try it per the 1900 recipe.

The other Trilby variant with Old Tom gin, Italian vermouth, Creme de Violette, and orange bitters looks more promising. Unfortunately the Savoy Cocktail Book butchered it as well, by omitting the Creme de Violette in the Trilby Cocktail No. 1. Jack Grohusko's 1908 version of the Trilby used Creme Yvette in its place. It is this version that I most want to try with my own recently completed knock off of Creme Yvette (since Yvette hasn't been available for several years.)