Like but not love. Used Carpano Antica.

I reduced the Yellow Chartreuse & Benedictine to 2/3 oz. each to lessen the sweetness while still having their flavors come through. 4 stars

Corrected recipe from fancy (orange liqueur) to improved (maraschino and absinthe). Added references, improved details.

This is my overall favorite cocktail. I use 2 1/2 oz. Rye (Redemption is good), Punt e Mes, and 1/4 oz. Cherry Heering. Absinthe should be a rinse not stirred in. Leave a small pool in the bottom of the glass. A dash of aromatic bitters doesn't hurt it either.

Stirring counter-clockwise will ruin this one. ;-)

PDT Cocktail uses the same recipe (mostly) except for upping the Cherry Heering to 1/2 oz (1 Tbl or 3 tsp).

I also like adding a dash of bitters, in particular The Bitter Truth's Jerry Thomas bitters.

What if you're in the southern hemisphere?

Used 1/4 Cherry Heering and 1/2 barspoon of absinthe in the mix. As per Simonson's A proper drink. Delicious. 

Corrected recipe. Increased first 3 ingredients from 1/2 to 3/4 oz, and added missing Grand Marnier. Added attribution.

This ratio is too sweet. More balanced ratio is 1:1:1:1/2:1/2:2

3 drops of my homemade bitters was too much. Try 2 next time. 3/4 oz OJ used. Used Lillet Rouge. Will try with Antica next.

This is one of my favorite Savoy cocktails. Note that the ratios in the book differ from the above recipe: orange juice should be equal parts as with the two vermouths and gin. Grand Marnier--which makes this "Satan's Whiskers (straight)"--is at a ratio of 1/2 the other components. The specific gin and vermouths are not called out in the Savoy.

I love this made with Gran Classico and Carpano Antica

Improved recipe to specify the amount of soda (equal parts of all ingredients). Added a reference to the Campari website.

Scott and Beth like, nice summer pre evening cocktail!

I tried this with Bitter Truth Sloe gin, subbed Creme Yvette for the Blackberry liqueur, omitted the simple syrup, and added the Peychaud's and Lemon bitters. It is a nice drink, though I would try less grapefruit juice next time.

As was alluded to in the notes, I find this to be a seamless and delicious foundation that, for some, can be elaborated into something even more compelling with the appropriate allocation of bitters. I'm actually partial to the inclusion of 1-2 ds Angostrua's aromatic. Great job!

OMG! I upped the Cynar and vermouth (Cocchi di Torino) just a bit and used some mid grade VS cognac and it was out of this world! subtle sweet vanilla/chocolate body with that bitter kick at the end.

Added missing Maraschino syrup, and tweaked up attribution.

Made using homemade figs in syrup. Definitely not cherry, but worked nicely

The addition of Maraschino syrup is not the one that she gave Robert O. Simonson for his book on Modern Classics, nor have I seen it anywhere else. I think it's just a wet cherry coming from the jar. And via personal communication with Audrey, she confirmed that it was 2 cherries -- not for a mob connection of what an even number of garnishes signify but that that these new cherries in the market tasted so good that one was not enough.

Thanks for the info. Yes, looking at Punch, Difford's, and Imbibe the only reference to the syrup is in Imbibe's April 12, 2011 recipe: "Don’t be shy about using cherries with a little extra syrup—it dribbles into the glass and creates a port-like undertone." This observation matches the typical experience with Luxardo cherries, and the volume might be about right (or a little on the high side), but the drip effect is usually milder in the overall drink than stirring it in, at least until reaching near the bottom of the glass.