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.

Yum yum. Hitting the spot after a run.

I think I'm going to start serving this one at parties—delicious and accessible enough for anyone, but delicious interesting enough for me and my cocktail nerd friends.

I tried it with Art in the Age Rhubarb Tea, which was mildly successful. I'd like to try it with apricot or pear liqueur next.

Sounds great! Definitely going to try this as well as substituting Nolet's for the tequila.

Made this last night with Rothman's apricot liqueur. Can't compare it to the peach liqueur version as don't have on hand, but the apricot version was tasty.

Oustanding. Super-tasty, unique. Reposado never went down so smoothly.

Just on appearance, this cocktail boasts way to much Grand Mariner for me to be awed by. I would expect a syrupy elixir when all is said and done. Also this recipe is basically what is called a white negroni. I do like the usage of the mole bitters from bittermans, and I will try it out tomorrow prior to our yelp event. Thanks for the submission and keep playing with that Batavia, it's good stuff.

Pre-dates the 2010 Bar Room Brawl at Tales of the Cocktail. Scott created it for a Grand Marnier event at Drink in 2009:

https://cocktailvirgin.blogspot.com/2009/09/alicante.html

Fixed. Thanks, Fred. Zachary

Subbed El Dorado 5 & Flor de Cana 7 for the Appleton, and Trevor Jones 'Jonesy' Tawny "Port" for the Sherry. It's alright, sort of flip-like, but without the richness. I wanted nutmeg, but I want nutmeg with all flips. Meh.

Subbed with amontillado, sans mole bitters; would not advise doing that

Yeah, that East India Solera is relatively sweet - PX cut with some Amontillado would be better.  Thanks,  Zachary

Just reading all of the other comments and tasting notes, this is one that might not stand up well to substitutions. All of the ingredients are so unique...although I do hear the comment about trying a P/X-Amontillado split.