For brunch survival purposes I go with 1 oz gin instead of 2. Also I go more toward cava or prosecco. I haven't taken up Todd Maul's suggestion that this apéro requires cognac rather than gin - with the lemon/bubbly combo I'd think that gin would be a no-brainer.

I prefer this with cognac. It is a very good, classic cocktail. The Elderflower version (French 77) is a nice variation, particularly if you haven't been overexposed to St Germain.

I've always been told that if it's gin, it's an English 75, and that Cognac is the way to go here.

Interesting. Among my friends, I call the Cognac version a French French 75. I made these for a friend's 50's birthday party, which was catered. Big hit. It is one of those cocktails that appeals to a wide variety of imbibers.

Christopher James at the Ryland Inn in Jersey makes a version with Art in the Age's SAGE:

1.5 oz SAGE
0.75 oz lemon juice
0.75 oz 2:1 simple syrup
2.0 oz brut champagne
Toasted rosemary garnish

Served in a Champagne flute.

For a fun variation, try using an Earl Grey Tea Syrup

We've always made this with gin. Tried a nice cognac tonight and decide both are 5s!

Would use 1/2 oz of pure cranberry juice (like from Lakewood), for bitterness and red color, NOT the cranberry juice COCKTAIL from Ocean Spray et al. (Cranberry juice cocktail is mostly apple juice.)

The Cosmo was balanced around cranberry cocktail. I think pure cranberry juice is a good addition (and an excellent ingredient in its own right), but a vodka daisy bittered with cranberry is a different drink.

Tried with: 1 3/4 oz Lemon infused gin+ Fat 3/4 oz organic Cranberry juice ( unsweetened)+ Fat 3/4oz Lime juice+ 2/3 oz grand marnier+ 1/5 agave.

Good enough to make again.

Dale Degroff version: 1½ ounces citron vodka, ½ ounce Cointreau, ¼ ounce fresh lime juice, 1 ounce cranberry juice, Flamed orange peel, for garnish.

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.