An excellent drink!  I've been making this with Rye instead of bourbon - Jim Beam's of late.  I also tried a variation using Jim Beam, Amaro Nonino, and (instead of Aperol) an aperitivo I found in Paris when I was (unsuccessfully) looking for a bottle of Select- Poli's "Airone Rosso."  It worked very well. (The Italian shopkeeper in Paris told me that Airone Rosso is very similar to Select.) I also sometimes add 1/8 to 1/4 oz Luxardo maraschino liqueur. And I sometimes substitute Ramazotti for the Nonino. There you have it.

A tasty variation I've seen called the Paper Mache subs cachaca and Averna for the bourbon and Nonino.

Been making it lately with Sfumato Rabarbaro in place of the Nonino. Also very tasty.

Had to sub Meletti, and I drink Rye not Bourbon, still loved it. Looking forward to playing around, maybe trying Cardamaro or Grand Poppy next time. Campari would be too overpowering imo especially if using a stronger flavoured Amaro in place of the Nonino. Lots of opportunity to experiment with this one.

Used 1 oz Woodford,  3/4 lime juice, Averna and aperol:  Very good.  Never tried the original recipe 

Tried with Overproof Bourbon 129 proof... Much better. Less flat than comon proof Bourbon.

After a dear bartender friend recommend Meletti in place of Nonino, we now make them that way. Call it a "Paper Plame", because there's M instead of N. :-)

This is one of those drinks I just don't understand. It is imbalanced, with too much citrus sour overwhelming/even masking the amaro and Aperol's contributions, creating an overly dry, unfulfilling drink. (I don't like the song either, despite my rather eclectic taste in music.) Cutting the lemon way back makes a better drink, although not exciting. I can think of much better things to do with Amaro Nonino.

I looked at the recipe for "Rhubarb and Rye" and wondered: Can Zucca be used in place of Rhubarb bitters? I tried it and the answer is a resounding "NO." Zucca is a Rhubarb liqueur and you would think it would do better than Rhubarb bitters. It doesn't--don't try. The bitters give a smoother and more satisfying taste of Rhubarb.

Also, after trying two variations, I offer two other recommendations: (1) For the over-proof rye, do not use Rittenhouse (at 100 proof) The resulting taste is too harsh, both in the taste and going down. I had a more satisfying outcome with Bulliett Rye (at 90 proof). (2) Finally, I suggest using about one-half of the lemon juice, thus avoiding the possibilitiy of an otherwise too tart drink. Again, start with a small amount of lemon juice (say, 1/4 oz) and add a small amount amount more until you get the amount of lemon juice which is balanced in its tartness with the other ingredients. If you get too much tartness, add a small amount of Aperol until you have the balance you want between tartness and sweetness. Once you get that balance, you'll have a great cocktail!

This is a beautiful hot-weather cocktail. So refreshing. I love when Campari is included to play a supporting role like this. It really only serves to amplify and focus the grapefruit flavors. This is going in my summer rotation, for sure. After I mixed it, I realized I also have yuzu juice, and that might be an excellent variation.

I tried this with Smith & Cross for the Jamaican rum. Bad idea. The sour/leather taste of that rum pushes everything else aside, even bullies like the Lemon Hart, and the high proof makes a strong cocktail downright deadly. Delicious and dangerous with a mellower Jamaican rum, though.

This is my first entry in the intriguing Mixology Monday "monthly online cocktail party. Cocktail enthusiasts from around the world concoct a cocktail around a given theme, blog about them, and the all the blog entires are summarized. I don't have a blog, but I have a cocktail database, which think is even better.

Many of the past themes have been tempting, but when I saw one featuring bitter ingredients (such as various amari) and brown spirits, I couldn't deny myself the pleasure of an entry. I had been playing around with Luxardo Abano, a lesser known amaro with an intense bitter flavor, moderate sweetness, and a strong black pepper flavor. It plays very well with Cynar, the well-known artichoke-based amaro. I had tried various different base spirits when, during my daily bicycle ride, the inspiration of aquavit came to me. Caraway -- pepper -- artichoke. What could be bad?

I find some aquavit to taste like flavored paint thinner, but the excellent Linie Aquavit is very smooth, with little alcohol burn and a present but not overpowering caraway flavor. I could happily drink it neat or with an ice cube for a change of pace. As a bonus it has a lovely golden color -- close enough to the MxMo "brown".

I suppose that technically this drink should be shaken because it has lemon in it. Shaken, stirred, whatever, the cocktail has a complex bitter profile, with a lovely balance of each of the four ingredients. One of my better efforts. If you try it, feel free to create an account and post comments here.

Curated to provide instructions, which are an educated guess right now.

Made with El Dorado 12 year rum, this is one of my favorite drinks of all time. I made this at my brother-in-law's wedding reception, and it was a huge hit.

Banks 5 Island and black sage honey make for a flavorful and summery drink. Can also be made with lemon. An Airmail without the sparkling wine is called a Honeysuckle (also a good drink).

If you replace the honey syrup with domaine de canton it's called a China Post; if you replace it w/ st germain it's a Poste Aérienne. Both are fun variations

PDT cocktail book attributes this to W.C. Whitfield (Here’s How, 1941). Other sources say first appears in Esquire’s 1949 Handbook for Hosts. Anyone know which is correct? Either way, it clearly predates posted attribution. 

It is included in Here's How on page 36.  It has the earlier of the two publication dates you give. I have no clue if this was the first place that it was printed though.