Note: I cut the lemon juice from 3/4 to 1/2 oz--personal preference as I find many lemon/lime cocktails a little too acidic/astringent. The adjustment worked well for me. The Amaro Lucano augments the Black Balsams difficult to characterize ester aroma and flavor, yielding kola, slightly bitter dark berry, and citrus flavors. Well balanced and semi-dry, this one grew on me as I sipped and the glass warmed.

A little bitter, a little spicy. I'll try a bit less orange next time. I used Don Julio Anejo.

Tried this as above and liked it. Creole Shrubb works really well with the tequila and Cynar. But on my second try I made a small modification using Bittermans Xocolatl mole bitters in place of the Angostura orange. For me that made it even better!

A bitter margarita

It that really 3/4 oz of Peychaud's? That'll really put a dent in your bitters bottle!

Yes, that really is 3/4 oz of Peychaud's. If you work out the price per ounce, it's not bad.

Lacking Junipero, I made this with Tanqueray. The gin still shone through, even against the other intense ingredients. Contra Fred at Cocktail Virgin I found that the Maraschino dominated the swallow but the combination of Peychaud's and Punt e Mes canceled out its sweetness somewhat. The anise and cherry notes from the Peychaud's mostly showed up on the long lingering aftertaste. For being a quarter cocktail bitters, this drink isn't very biter at all, probably tamer even than a Negroni. (Peychaud's is sweet enough, and subdued enough in its bitterness, that it could probably function as a slightly bitter anisette, like what Punt e Mes is to other sweet vermouths.) The drink is very tasty, nevertheless, and the bitters give it an attractive color.

Although please note: I served it on ice.

What a delicious drink! The creator should win a prize or something. (Full disclosure: I'm the creator. The name, however, is Dan's.)

sensational! Fantastic hints of spice and orange, fresh lime juice definitely help to balance the sweet. Almost like having the holidays in a glass...

Works nicely with Clement Creole Shrub for the orange liqueur.

Also good with genever: http://summitsips.com/2011/05/drink-of-the-week-bols-alaska/

Curated this - in the Savoy (cited at the link), it's a 3/4 gin, 1/4 Yellow Chartreuse drink with no bitters. Variations abound.... Thanks,  Zachary

A user noted that this drink is now 3:1 though Dan's original note (and the drink) were 6:1. I've left that there to preserve his (drier) preference. Thanks,  Zachary

herbal, mildly bitter, and bright- like this a lot. Though the I didn't know what a dash of orange and grapefruit meant (bitters?), I assume a typo- so I had to skip that part.

Apologies for the inaccuracies, now corrected. I'm not sure what Deep Elum's house aromatic bitters are like, but I think regular Angostura or similar would work well. Attribution corrected. Gratitude to Cocktail Virgin Slut's excellent blog.

Re bitters, I dunno what the original calls for, but I actually thought this needed more verve than it has so I went generous with Bittercube Bolivar.