Best with a rich simple syrup for texture and consistency (1/4 oz or under works well) and a nice dry somewhat neutral Cremant or Cava. Improved by a spritz of something aromatic--we use Chartreuse. The lemon zest is best expressed over the rim and rubbed around the stem and discarded--you don't want fruit banging on your teeth when you're drinking from a flute. 

This one could probably use an update since it isn't so much an "unknown" vs altered over its history from the very early Irish whiskey to Scotch with different ratios, etc. in Savoy. KC's given recipe is fairly close to modern examples, so an "altered" designation would work. Embury's 1948 version with Drambuie (vs. Benedictine) would merit its own entry as it is a fundamentally different drink.

I have used 2 oz Scotch (16 yr Lagavulin), Carpano Antica (1 oz), and 1/4 oz Benedictine with a lemon peel for a modern version for both, with taste and adjustment for historical amounts (Benedictine.) Some use 2 oz generic Scotch, 3/4 oz sweet vermouth and 1/4 Benedictine.

That ratio makes sense when using Carpano. However, I prefer a heavier pour of Benedictine with a lighter vermouth. 2 blended scotch, .75 dolin or cocchi, and .5 Benedictine with a lemon twist makes one of the best classics in the Manhattan variation repertoire imo. There's also a tradition of serving a shortbread cookie on the side.

Also very good with aquavit or bourbon.

With gin this resembles a Red Snapper, though I think that works better as a lowball, 2 oz gin, 2 oz tomato etc., pimola garnish.

classic but hard to get proportions just right. Also Bloody Caeser is a bit better

Any recommendations on appropriate tomato juice brand/description? I tried this with some Campbell's canned juice and it was one of the saltiest things I have ever had, it just ruined the flavor. Way too much salt, the juice has 980 mg sodium per 12 oz can, so with chloride added, it would be about 0.7% NaCl. Seawater is about 3.5%.

Made with sour cherry juice. Found the Rum too forward

Haven't made this as specified, so I won't rate it. I have made the link referenced 1:1:1 w/ Angostura & Grapefruit bitters, and that is quite good, although bracingly cedar bitter in nature with some offsetting sweetness. The recipe for the cocktail provided here looks unbalanced by comparison. I don't see what the lemon juice would do other than make a bitter dominated cocktail astringently sour and unbalanced. I don't see how the acidity would work at all in this drink. In a sweet cocktail it would be a good call, but not here.

Excellent using mt gay eclipse.

I merged the cocktail "Frisco" into this "Frisco Sour", which I believe to be a better recipe. The Frisco that I posted used 3/4 oz each of Benedictine and lemon juice. I suspect that 1/2 oz gives a more subtle and balanced cocktail. CocktailDB lists a more complicated cocktail with a mix of lemon and lime juice, plus some sugar. See the NY Times reference (which I added).

The original Frisco simply called for whiskey and Bénédictine, without lemon. This seems to be an unpromising classic cocktail -- too sweet for modern taste. The choice of rye seems prudent, although bourbon could certainly be used too.

As with many drinks, it's good to start with *half* of the lemon juice called for. The lemon juice threatens to obscure the other flavors. But it's a pleasant sip when you figure out your favorite ratio. Not bad on the rocks.

Loved it!

Might benefit from the addition of an expressed twist of lemon.

I agree with the individual notes that this is a little heavy on the lime and light on the Apricot and/or Strega. As written up, the result is just not that different a "normal" margarita which is too bad, given the interesting other ingredients.

I like this quite a bit. I used repo rather than anejo and I still felt the tequila is pretty muted so might try with blanco. I think the balance is pretty good, with yellow chartreuse they're subtle notes. I think maybe could take the lime down a little mostly to get some of the complexity of the gentian liqueur. Still, very pleasant.

Yum yum. Hitting the spot after a run.

I think I'm going to start serving this one at parties—delicious and accessible enough for anyone, but delicious interesting enough for me and my cocktail nerd friends.

I tried it with Art in the Age Rhubarb Tea, which was mildly successful. I'd like to try it with apricot or pear liqueur next.

Sounds great! Definitely going to try this as well as substituting Nolet's for the tequila.

Made this last night with Rothman's apricot liqueur. Can't compare it to the peach liqueur version as don't have on hand, but the apricot version was tasty.