The recipe in the link calls for 1/4 oz Canton, not 1/2 oz- typo I suspect. Eric Felten's cocktail.

Curated to correct Canton quantity, update attribution, and write concise instructions.

Meh. More bourbon = more better

Hard to go wrong with Fernet Branca and ginger- this drink is delicious.

Quite tart. Reducing the lemon juice to 1/2 oz would probably be good. Otherwise, fantastic.

I like this better with homemade ginger syrup. I probably won't buy another bottle of Canton when mine is gone since the ginger flavor is just too subdued.

Christina, you might want to try King's Ginger - a new ginger liqueur which i think has a much stronger ginger flavor. It's about the same price as the canton so it's not cheap, but i like it for mixed drinks a lot more. That said, ginger syrup (or even really muddled ginger) can often do the trick.

Thanks for the tip- I'll keep an eye out for the King's. I've never seen it, but Washington state is transitioning to privatized liquor sales, which I hope will translate to better selection...

I have a bottle of Ransom Old Tom gin, and I'm just not crazy about the flavor it imparts to most of my favorite gin drinks. It works very nicely here, however- better than the suggested Aviation in my opinion. I have a bottle of Strega that I'm trying to finish, and in this particular case it made a fine sub for the yellow Chartreuse. I used Krogstad aquavit, which I prefer to Linie as it is smoother and the spice flavors are more forward.

imho, while it is great in other things, Ransom was made for one drink and one drink alone: the Martinez. Made with Carpano and Boker's, it's one of my all-time favs. I wouldn't put Ransom in many other drinks except those that specifically call for it (similar to Smith and Cross).

I'll give that a try. The Martinez is one of my favorite drinks, and I've tried making it with a few gins (Genever being my favorite actually)- I never thought to try the Ransom, which is silly since it is an Old Tom Gin and all...

Quite the backstory: http://blogs.ocweekly.com/heardmentality/2011/08/the_history_of_mahna_m…

My childhood is now ruined ;)

alright but lacks something.. a herb muddle perhaps? an added sweetener? the chartreuse doesn't manage to lift the mixture above the preponderance of sour and herbal. 

I think doubling the Cynar is a good idea.

A bit sweet for my taste. The Vergano Americano is a touch mild-mannered. I added a 1/2 oz of lime (although maybe lemon would have better) and like it more.

I haven't opened my bottle of Vergano Americano yet. I was hoping for a less expensive but equally good alternative to Cocchi Barolo Chinato- maybe this isn't it. I'll probably start with half the cointreau when I get to trying this, as that ingredient takes over pretty quickly for me. A little citrus does sound good too.

I finally opened my Vergano Americano so I could make this. Sadly, all I taste is rum and cointreau, which is a shame because the Chinato itself is delicious. Much wiser to make the Campari Swizzle (thank you Dan!), or just mix it with some gin and maybe a bit of lime.

There's another drink in the database called Dark House that's attributed to Ken Arbuckle and has the exact ingredients and ratios. I'd love to know who actually came up with the drink and what the true name is.

Stew,

Crazy - Morgenthaler's drink (from the citation) was sometime before June 1,2009. If the Kenny that posted the Dark House is Ken Arbuckle, maybe he'll see this and clarify things.

Thanks,

Zachary

I can't get over how well Old Monk pairs with apple cider.