Curated this. Removed grenadine from the drink - it's literally gin, lime juice and club soda. Tart!  Thanks,  Zachary

Good with two dashes of simple syrup (according to David Embury's advice). Refreshing, effervescent and tart.

I think few days are hot enough that I prefer my Gin Rickey "bone dry" as per this recipe. If it's the hottest day of the year, make this recipe.

Every other day of the year, I prefer the Death & Co recipe: 2 oz Gin (Beefeater); 1oz Lime Juice; 1/2 oz Simple Syrup; Club Soda (to taste).

I prefer the original, no sugar. Better than a martini or a tom collins if you just want an excuse to drink gin.

The recipe as currently listed is not the original, but rather an accidental variation by Damian Windsor (currently at Roger Room, Los Angeles) that I have posted on eGullet repeatedly.

The original is by Sam Ross (Milk and Honey, Little Branch, etc.).

1.5 oz Bourbon (Elijah Craig)
.75 oz Campari
.75 oz Carpano Antica
2 dashes Mole Bitters

Stir, strain, up, cherry.

This recipe was originally found on the Bitterman's website, but it's been removed.
It can be found in this book: http://books.google.com/books?id=hKgGjgbfhaUC&pg=PA76&lpg=PA76&dq=%22le…
However, it lists Bitterman's Sweet Chocolate Bitters, instead of the Mole Bitters.

Thanks, Campus Five. I've correct the recipe using the source you cited.

Wow! That's a perfect showcase for chocolate in bitters (I had to use Fee Bro's Aztec Chocolate, but that's close, nu? Same league if not the same ballpark.) Well played! 4 of 5, and 4.7 if there were 10th stars.

Good - but if I'm aiming for this, I prefer a Punt e Mes manhattan (2:1) with 2 big dashes of Bittermens Mole.

seriously yummy!

Significantly revised to be less orange, more ginger-forward, spicier, and less sweet.

I like this quite a bit.  It's like a spicier, orangey-er daiquiri. I almost want to throw a little club soda on top of it, cause I'm crude that way.  

I subbed the Cointreau with Clement Creole Shrub, which seemed to fit the other ingredients well with an agricole base. As such, I didn't use a high-hogo rum, opting for Gosling's (given the Bermuda homage) and Cruzan Blackstrap. Used Domaine and Canton ginger, Regan's orange bitters. Excellent.

That is some sublime, gingery minty goodness. Disclaimer: I am hopelessly addicted to ginger and mint. Thank you for sharing!

Yes. Lord Hobo came up with a great intro to Fernet. It's fabulous (if you like Fernet, which I do).

Also tried with equal parts Fernet, ginger liquor, and gin, with great success.

Soothing

Added 2 dashes chocolate bitters. 👍

Curated this - because there was some confusion as to the proportions of this drink, I asked Julie Reiner and she sent me a picture of the recipe (which must be from The Craft Cocktail Party). Updated this to the specified brands - she's specific about them, changed 1 dash of Angostura to 2. Thanks,  Zachary

Should this be called "The Slope" rather than just "Slope"? That is the primary way I see it listed, and it refers to a neighborhood, so the emphasis would make sense here. There seem to be a LOT of slight variations of this cocktail including later versions (plural) attributed to Julie Reiner herself. There is a 2017 video by her using Maker's Mark bourbon (rather than rye) and Giffard Apricot--so it doesn't look like formula is set as one might expect. In various recipes on the web the base spirit is listed from 2 to 2 1/4 to 2 1/2 oz, while apricot is from 1/4 to 1/2 and Angostura bitters from 1 to 2 dashes.

I tried two different versions of this tonight based on a slightly different recipe and thought it was quite good (as did the others who sampled what I made.) I used "only" 2 oz of Rittenhouse Rye for both, with 3/4 Punt e Mes, and 1/4 R&W Apricot. This had plenty of peppery rye and alcohol heat which reinforced the bitter components in Punt e Mes. I used a single dash of Angostura for one, and a single dash of Abbott's bitters (my own bottling based on Darcy O'Neil's recipe) for the other.

The Angostura was pretty noticeable at only a dash, and this cocktail is a good candidate for experimenting with different aromatic bitters to appreciate the differences they provide. I somewhat preferred the cardamom/clove/fennel from the Abbott's over the more cinnamon baking spice of the Angostura, but others were evenly split as to preference.

I used J pear liqueur (60 proof) and not true eau de vie. Quite tasty, indeed; the maraschino didn't have a chance to dominate. Powerful sweet. The only real drawback I can see is the risk of diabetes. 4/5.

Yes, I would not substitute Pear Liqueur without re-designing the drink. It would be way too sweet for the amount of acid, and would overpower the other flavors, since Pear Eau-de-vie was a much more subtle flavor.

Not bad but the maraschino dominated some for us and as such the ginger and lemon juice were a little lost. Would probably tweak the ratios a bit. Beautiful color. 

Used closer to 1/4 Maraschino (Luxardo), with Pear Williams Purkhart Eau-de-Vie, and Canton for the ginger. the look is a bit like pink lemonade; the flavor is soft floral and fruity. I think a few extra dashes of Peychaud's only help make this drink better.

Maybe they're going for the citrus + spice thing?

Recipe updated based upon response from creator. Name and recipe changed.