Renamed from "Perfect Manhattan" because the word "perfect" has a long-standing tradition of meaning using a 50:50 mixture of sweet and dry vermouth in lieu of all one or the other.

For myself, I find 1/2 oz of Benedictine overwhelms the Maker's Mark bourbon. My suggestion: (1) Make the drink according to the recipe, but add only 1/4 oz of Benedictine for start; add more to suit your taste OR (2) Make the drink according to the recipe, but add 2 1/4 oz of Maker's Mark bourbon, and add more to suit your taste.

I adjusted the recipe by adding a little more than a 1/4 oz of Maker's Mark. Unadjusted, I would rate it a four. After adjusting the drink by adding 1/4 /oz bourbon, I rated the Manhattan with Benedictine at a 4.5. This drink might also benefit from an orange twist.

I haven't tried this one but it is essentially a Benedictine heavy version of the classic Preakness (typically 1/4 oz Benedictine, 3/4 oz vermouth, 1.5 oz rye or bourbon, 1 dash Angostura.) The 3 dashes of orange bitters would change it somewhat as well.

Curated to fix Peychaud's Bitters and Yellow Chartreuse.

Sounds like a great recipe, and a good intro to Scotch-like cocktails. I'll definitely be trying this!

The instructions seem to have a bug. If you put the lemon juice, sugar, and bitters into an ice-filled mixing glass, how can you muddle them? You don't seem to be muddling the lemon itself, so perhaps we could measure the juice by volume (which is much more reproducible by other people). Maybe something like 1/2 oz lemon juice with instructions like "muddle sugar cube, bitters and lemon juice, add rest and ice, shake, strain, straight up, cocktail glass, garnish". We assume a knowledgeable reader so that basic instructions don't have to be repeated in every recipe.

Also, feel free to put your real name in as creator, if you'd like.

I up'd the whiskey to 2oz and decided to use a tsp of simple syrup. After trying this again today, I felt it needed a little more whiskey in sip as it was a bit too light. Given, Irish whiskeys are usually lighter in style this is still a great intro to whiskey cocktails. You could also use 1/2tsp of simple syrup if you like it a little less sweet, given the amounts of Chartreuse, but my sweet tooth likes a tsp just fine.

This is essentially <a href="http://www.kindredcocktails.com/cocktail/the-art-of-choke">The Art of Choke</a> without the rum or mint. Delicious nonetheless. I skipped the syrup as I felt that the 2:1 Cynar:lime juice was sweet enough for me.

Tasty. I agree, no syrup needed.

Weirdly, I created The Deaf without any knowledge of either drink. Good stuff just comes together, I guess.

"1 splash" is not correct. You probably want at least 2 ounces of tonic in this, and at least another ounce of seltzer to dilute the intense sweetness.

Curated slightly to move Unfiltered from the ingredient to the note section.

Awesome, unusual, and non-intuitive. You would not think that the Maraschino and smoke would work together, but they definitely do.

Just made this with all Del Maguey mezcal, and even at that the maraschino tamed the smoke nicely and that maraschino funk came through. This is a noble sippah.

After getting into cocktails about six months ago, and keeping a log of everything I made, I wanted something special for my 100th drink.

The Crafty and Elusive Elk has an intriguing name and an exotic ingredient that I've never used before. Yesterday, I bought a bottle of Del Maguey Vida mezcal specifically for this (couldn't find Sombra).

I was not disappointed.

I'm craving another now.

I didn't have mezcal on hand so substituted Ardbeg Uigaedail to see what would happen. Can confirm that this is also delicious with single malt scotch.

This is just about my favourite cocktail of all, though Sombra isn't available in my market so I've have to make do with less assertive brands. Thanks for sharing it. We are not worthy.

Wow! An eclectic mix but balanced and interesting. The mezcal is doing the heavy lifting but it's not overpowering. Lots to love here.

This has become maybe the favorite cocktail served in our bar.

Curated this somewhat: The noters were duplicated - one set was removed. Added a note to the Chartreuse to reference the infusion. Updated attribution, and a link to the recipe. 

Thanks. By the way, works nicely even with un-infused Chartreuse.

I feel so understocked, and this looks so good. I have american fruits sour cherry cordial and clear creek cherry liqueur. Would either of those work here? And no Burlesque bitters, but I have rhubarb...

Christina,

Do you have Luxardo cherries? Maybe 1 or 2 muddled into the Clear Creek would be the best approximation.

Thanks,

Zachary

I just made a batch of orgeat, and the cherry almond combination was calling to me. I had to do a lot of substituting: courvoisier cognac, clear creek cherry liqueur, and I used my spanish bitters since I don't have the burlesque. My approximation tastes pretty good, slightly bitter cherry with subtle almond in the background- though I'm curious to know if I'm even in the right flavor neighborhood at this point.

Christina,

The Burlesque bitters are more hibiscus + sour red fruit, maybe a bit of grenadine would work.