So, this isn't exactly the same drink, but .25 oz gran classico instead of the cointreau and bitters is really good.

The posted recipe looked rather sweet and I was thinking it might be best to cut the Cointreau portion in half; then I read the old note above about Wondrich suggesting cutting the Cointreau to 1 tsp so I went with my gut 1/4 oz call. This hit my desired balance of alcohol heat, sweet, and bitter, 4 stars. (I suspect I would be stuck at 3 for the original 1/2 oz Cointreau.) I used Rittenhouse 100, Bonal, Regan's Orange & Angostura Aromatic Bitters.

Is this correct the drink should be shaken not stirred? Tried it both ways and both are enjoyable though I prefer the stirred version in lowball glass with large cube of ice. 

I saw a similar recipe that I made tonight that had equal parts (.75 oz) Averna, Cognac, Appleton Estate, lemon juice and simple.  I used demerara and cut it to .5oz.  The recipe also called for chocolate bitters but I used mole bitters. I thought it was lovely.  A less funky Art of Choke.

Improved attribution; added garnish and glassware.

Used 3/4 oz cassis and 3 oz soda water which seemed like a good ratio. A little simple, but an easy drink.

So why not try something from Beta Cocktails - it's seasonally appropriate, I adore the bitters, and the raw egg's just a bonus. Made with Luxardo's Sangue Morlacco (it was either that or Maurin Quina, and I didn't want to pile on the bitterness).

So, on the obvious side, the bitters drive the drink. and the cherry is a nice counterweight and again, an obvious pair for the chocolatey bitters. Weirdly enough, it's a bit on the simple side, but well thought out. I think round 2 with this will be adding 1/4 oz of Lemon Hart 151 and a Luxardo cherry or 2 garnish (to reinforce the cherry flavor between sips).

Thanks,

Zachary

Curated to add the pinch of salt. Thanks bza, for pointing this out.

Nice drink. I have a suggestion for the variation's name: "Venti Secolo" ('Twentieth Century' in Italian and it sounds cool).

I've never had creme de cacao but I really love this version with meletti- lots of chocolate flavor without a lot of sweetness. Such a great idea, thank you!

My expectations for this drink were high; it was rated 5 by seven people. I made one minor change, reducing the lemon juice from 3/8 oz to 1/4 oz. I did this because over the years I found that the requisite amount of lemon juice for a given cocktail recipe was too much for my taste buds, so I generally reduce the amount of lemon juice by 40 to 50%. The result is--for me--a satisfactory cocktail. When I reduced the lemon juice here, I was left with a pleasant cocktail that I rated as 4.0.

Later, I found in my refrigerator a pink lemon described as having a "tangy taste." So I tried it, using 3/8 oz of juice. I was pleasently surprised; it did not have as bitter a taste as the traditional lemon. This libation I rated as 4.5.By the way, I used two dashes of the mole in both variations; I like a chocolate taste!.

The next time I try this cocktail, I will use a Meyer lemon, which is shaped like a lemon, but its peel is orange in color and it has a less bitter taste. I will comment on the outcome of using a Meyer lemon, Some will wonder why am I doing all this? Good question! The reason is that I know I am not the only person who finds the requisite amount of lemon juice is too much, and even a small reduction is not entirely satisfactory. So, I am exploring other avenues as an alternative to the lemon when a cocktail recipe calls for lemon juice. Who knows--maybe the Nobel Peace prize!