Made with Italicus, Cap Corse quina, and a cheap brandy. Not bad. Definitely needs a good flavorful brandy. 

Made according to specifications (Rothman and Winter Orchard Apricot) Lime overpowered the drink. I should have added gradually - 1.25 ounces seemed like a lot.

I reduced the lime to 1 oz. Depending upon the size and juiciness of the lime, this might be what one lime yields. I wonder if the original was intended to use true dry apricot brandy, rather than apricot liqueur (which is often referred to as apricot brandy). I would be interested in trying the original, but I don't have apricot eau-de-vie or dry apricot brandy on hand.

Ted created this drink with Plymouth Sloe Gin in mind, and Marie Brizzard Apry for the apricot "brandy."

I think you will find that the juice of 1 Key lime - usually 1/4 but less than 1/2 ounce - is just right for this nice drink.

I was initially afraid of all that lemon juice but my fears were unfounded, turns out. Very nice and well-balanced. I decided to forgo the layering nonsense and opted to shake and strain.

Go a bit skosh on the lemon juice to let the sloe gin shine through.

Updated to authentic recipe: removed Angostura Orange bitters and added instructions to ignite Green Chartreuse.

This seems to be a nice twist on the Last Word. Made a couple of last night and loved how the Chartreuse lights beautifully. I did feel the second sprig of Rosemary a bit overkill.

I stuck to the Savoy composition, assuming 1/4 oz for the dashes of apricot and lemon juice. The result was 1.5 Tanqueray London dry gin, 0.5 Schladerer Kirschwasser, 1/4 R&W Apricot, 1/4 lemon juice (no bitters or lemon peel.) It is a semi-dry drink this way with only the slightest sweetness from the apricot brandy, which is more than countered by the lemon sour. Dan's 1/2 oz apricot would be better, but I suggest keeping the lemon at 1/4 to make the resulting drink less dry/sour, and therefore more balanced. The primary redeeming feature of the libation is that the kirschwasser's dry cherry pit distillate flavor creates some sort of unexpected synergy with apricot which is worth experiencing. I became aware of this combo recently in another cocktail, and am now looking for other examples of the pairing.

A mix of Punt e Mes and dry vermouth is very nice, adds bitter complexity, and tames the sweetness a bit. An improvement IMO.

I've been experimenting with different combos, looking to make a batch to put into a small (2 litre) charred oak keg for aging. My current combo consists of Old Overholt rye, Carpano Antica, Couvoisier VS, with the requisite herbals and bitters. Tonight, I tried a version using "house bitters" my wife brewed up (recipe courtesy of Brad Parson's "Bitters" book)...they're a little more earthy, dark, and less spicy than Angostura, and I think it allows the Benedictine's herbalness to cut through a bit. I also err on the shy side of the Benedictine and vermouth, preferring a little more bite to my drink. I think I'm getting close...just finished the first one, and I'm going to make a second, but using a stronger rye (Redemption? Don't know...wish I had my trusty handle of Beam Rye, but it disappeared during the holidays...).

Love this site...keep drinking, my friends.

Works wonders with Rittenhouse, Linie, Professore Vermouth, Benedictine, Ango and Peach Bitters! 

Tried it with five year old Zuidam genever instead of the rye, but the genever got lost and the drink needs that rye, I think. 

Just not my thing but tbf neither is a manhattan

I like it with Grassotti vermouth, which has a distinct bitter component that helps keep things from being too sweet. I also go with three shakes of Peychaud's and one of Ango, as someone else mentioned. This is just a great drink.

Shift to Punt e Mes, and maybe only 0.75 oz

Although the year currently listed for the Vieux Carre is 1938, the first printing of the book that contained it was in 1937 and the drink was perhaps several years older. Per Wayne Curtis of Tale of the Cocktail Foundation, it was created after prohibition ended, to compete with the Sazerac.

The volumes in the recipe in the book were half of what we use now, but the proportions were the same. For some reason Ted Haigh cut the Benedictine in half in the recipe he published. He seems to prefer drier cocktails, and the Benedictine is somewhat responsible for adjusting the sweetness of the drink. One might experiment with the variety/brand cognac used or the vermouth to adjust sweetness instead.

Made with Wild Turkey 101 rye and Dolin Rouge. Did not find it too sweet but it did benefit from a tiny lemon peel twisted over and discarded. Would be a good one for experimenting with different bitters.