Recipe revised from 1/4 oz to 1/2 oz each of triple sec and apricot liqueur.

Very nice recipe - I used Appleton Extra for the dark rum with 3/4 oz Giffard Abricot (which is amazing, BTW!) and 1/2 oz. Clement Creole Shrubb for the triple sec - close to perfection; I have never been a big fan of the Periodista - until now!

I really love this herbal, floral creation, thank you! I tried it with Yellow Chartreuse before I had Benedictine, which was also great. This is on my short list of absolute favorites.

Tastes like summer. I agree with comments of less lemon and easy on the Chartreuse. Will try shaken with egg white next time.

Excellent. I could taste the itch for chile mentioned by an earlier commentor, and so, I added a little Ancho Reyes Verde, which always plays nicely with Chartreuse anyway. I think it took it up a notch. Still excellent without though, nice work!

Interesting. I get a strong vanilla afternote. Complex and a little better than I expected. 4/5

Good as a Negroni-type drink with an equal part of Campari or Aperol.

Dan, I communicated with Sam who says the actual name of this drink is the Patois. Also, he never goes by Sam Lloyd Kinsey, but rather Samuel Lloyd Kinsey in full and Sam for short.

Tried this with Campari and found it needed an additional equal part of dry vermouth to tame the syrupy sweetness.

As FrogPrincesse points out on eGullet, my suggestion makes a drink very much like Allan Katz' Negroni riff the Rope Burn, which I've since added to the database: http://www.kindredcocktails.com/cocktail/rope-burn

Made with Campari, I too found it syrupy, but no more so than a Negroni, and balanced by the crazy aromas and flavors. Adding another part of dry vermouth sounds like a great idea, however, as I've found that doing that can often elongate and settle all-booze drinks that otherwise have too much going on.

Unrelatedly, I believe Stew's right about SLK's preferred name for this drink being Patois.

Adjusted the Cointreau quantity down from 3/4oz to 1tsp after thirtyoneknots noticed that the original used a lot less. This sounds like a much better drink to me

Because of the play on words "Whiskey & Weeski" and that "Weeski" was posted six years ago with no takers, I immediately decided to try this drink. That I've got Irish in me blood had nothing to do with it, no; that I love good Irish whiskey, well, that's another matter. Anyway, I tried the bloody drink, and there's not much I can say in it's favor, other than I rated it at 3.0 (a generous rating at that).

I used Bushmill Blackbush for the whiskey, but the Lillet Blanc really blanked out the taste of the whiskey--which surprised me because Blackbush is strong in its taste, but smooth going down. I think a change in the vermouth needs to be done: perhaps less, perhaps changing to Cocchi Americano, or to Punt e Mes. Regardless, I was not happy with the current recipe. After I gather me wits, I'm going to try it again, but use Cocci Americano and a smaller amount--maybe a "skinny" ounce or 3/4 oz. It just may be that Irish whiskey and vermouth are not good bedmates, if you get my drift. I'll keep you posted.

I thought the whiskey too prominent, and the orange and herbal notes too subtle.  Now, I did use Cocchi in place of Lillet, but I don't think that was the issue. I might change the proportions a bit next time.   

PDT book has this as 2 Whiskey, .75 Lillet, .5 Cointreau, 2 dash orange bitters. Cointreau is prominent, an maybe you could even cut it to .25, but I think this is a pretty good spec.

Had this again tonight. It's really a great cocktail. The Black Balsams adds quite a bit of complexity and depth and the grapefruit juice keeps it fresh and vibrant. Simply great. I can easily get Black Balsams in Boston. It's worth seeking out. My Latvian friend recommends aging it in the bottle for at least a year. Maybe I should put a few away for the future ;)

Added some El Guapo chicory/pecan bitters. Turned out really nice.

<br />Aptly named: It stings like the Green Hornet. Mostly because of the Green Chartreuse. I followed the recipe but found the Chartreuse to be overwhelming, and the Fernet Branca to be close behind.

I added about 1/2 oz more rye (Rittehouse 100) and added two dashes of Fee Bros Black Walnut bitters. I ended up with a 3.5 drink. Within the next week or so, I will use the following recipe: 2 oz Rittenhouse Rye 100, 1/4 oz Fernet Branca, 1/4 oz Green Chartreuse, and 2 dashes of Fee Bros Black Walnut Bitters. I would like to hear what others think about the amount of Green Chartreuse and/or Fernet Branca.

With this drink, personal taste may explain why I needed to make such major changes to end up with a decent drink. I believe the rye should be specified, however. Different ryes bring a different flavor to a drink, as does the rye's proof.

Too sweet for my taste. Might be the bitter lemon brand I used.Added a little lemon juice and a tiny amount of soda. Much better.

Dan, actually this sounds pretty yummy! Prunes have a bad rap, they are only dried plums and delicious properly dried. The Cynar and lime juice read like they hit the right notes, and I like the arrack and rye backbone. I'm gonna try this!

Just made it again tonight for the first time in a long time. Those little cans of prune juice have been littering up the refrigerator long enough. I tried it with both 1/2 and 1 full oz of prune juice and was happy with it as written. My wife didn't like it when I made it last time, but came around this time.

You are right prunes. A favorite ice cream of mine is "dried plum armagnac" from Lizzy's in Waltham, MA. Do you think it would sell as well a "prune brandy ice cream?"

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.