I always call this the Alto Cucina by Stephen Shellenberger that was published in the May/June issue of Imbibe Magazine. Orange twist though.
https://kindredcocktails.com/cocktail/alto-cucina

Recipes specifically calling for Old Monk are so few and far between, I had to give this one a spin. The full ounce of Punt e Mes beats back most of the rye nuances and even most of the endearing harshness of the Old Monk. Certainly the Bénédictine comes through loud and clear. Successive sips do reveal more of the base spirits' character, but they definitely play a backseat to the Punt e Mes and Bénédictine.

I might need to revisit this one with good old Noily Prat to try to strike a rum/rye/vermouth balance that is more to my liking, but this is one that is worth further reflection and experimentation.

When we had it at Drink in 2008, it was 1 dash Mole Bitters. The cinnamon note of the Fee's would be delightful, but it was not the house recipe (the version of the Drink recipe book I have lists it as 2 dashes Mole Bitters and served in a rocks glass without ice).

http://cocktailvirgin.blogspot.com/2008/11/1919-cocktail.html

I now work at Drink, and it is made with 1 dash mole bitters and no garnish now as it was back in 2008. As per my blog and per the Drink bar bible. Everything else is a variation.

Got it, thanks Fred. Zachary

Surprised that it doesn't have a cherry garnish. A bit too close to a Manhattan - will try increasing the rum/rye balance.

When I was working at Drink, it was discussed how if there were to be a garnish, nutmeg would be the one. It has enough body that a sweet cherry would be superfluous. In my mind the 1919 is an expansion of the Fort Point Cocktails at that bar (double the Punt e Mes and Benedictine amounts and split the rye with Old Monk Rum) and starker form gets a cherry garnish.
https://cocktailvirgin.blogspot.com/2008/10/fort-point-cocktail.html

I feel like I had this at No 9 Park and it pre-dated the Fort Point, but maybe I am misremembering... it was part of the Old Monk craze of that era.

It was not on the menu at No. 9 Park right before or after Drink opened in October 2008. There's a chance that Ben Sandrof had been tinkering with it before Drink finally opened, but I have never seen a reference to that possibility (including my own time spent in that establishment), and it has always been spoken of as a Drink house original. Then again, this is history told in bars by folks that drink.

yeah, didn't mean to imply it was on the menu, just that I had it there

Reduce Punt e Mes to 0.75 oz, bump up rum to compensate. Worth trying over a large sphere.

Your post on ChowHound inspired my last night to try 1 oz Gin, 1 oz Carpano Antica, 1/2 oz Sloe Gin, 1/2 oz Campari. I thought it was good, but theCarpano Antica, dominated. Next I'm going to 1 oz Gin and 2/3 oz each of the other 3. Thanks for the great idea!

The blogger at cocktailchronicles.com has passed along the idea of making a Negroni Swizzle by adding a pinch of salt and an ounce of club soda. (Original credit goes to Giuseppe Gonzalez at Painkiller in NY.) Can't wait to try it.

Glad to hear it! I've been trying to track down Carpano Antica in Wisconsin. Might try a Lillet version in the meantime.

If you would say you normally don't like campari and/or sweet vermouth (like me) then double the gin quantity. Makes it stronger too! Just don't change the proportion of vermouth to campari.

I would say it's an impressive achievement to like a Negroni in any form if you don't like Campari and Sweet Vermouth! If it's the sweetness that you don't like, you can try a Perfect Negroni, splitting the vermouth 50:50 between sweet and dry.

If you can find Punt e Mes, the same people will have Carpano Antica, but a lot of the times, distributors just don't know they have it.

If I was on a deserted island with one drink available, this would be it. I also love a number of variations of this drink, but the original, with the classic 1:1:1 proportions, is my favorite (thought I like it best over crushed ice with a lime wedge)

Kindred Cocktails has accumulated a huge number of nearly-identical Negroni variations. We plan to consolidate these, adding comments for various variations.

I'd really like people's thoughts here - we have 14 things called a Negroni in the database, and fully half of them are calls for the gin and Sweet vermouth. Some are not Negronis at all (those that sub Sherry, sub Aperol for Campari, have Cynar or other things in them). Are there any variants people are particularly attached to that should not be collapsed?

Thanks,

Zachary

I think that is going to be a tough call- many of these variations/derivatives are delicious, but they are completely different drinks, despite their names. Even substitutions that seem more minor, such as Gran Classico for Campari, create entirely different drinks- and that is even more true for the Cynar/Sherry/Rum etc. substitutions. I'm not a fan of clutter, but I think it makes the most sense to only collapse the more minor tweaks, such as the Perfect Negroni.

Must use Cocchi Americano, not Lillet Blanc.

It's good with Plymouth, even better with Bols Genever.

Kina L'avion D'or works as well instead of lillet blanc.

This is my in-laws' favorite cocktail. I made it for them once and they loved it so much that they bought all the ingredients and my father-in-law now has a card with the recipe printed on it so he can get it made at any bar they go to.

Lesson: make this for people who don't drink a lot of cocktails.

I enjoy this cocktail quite a bit. My version is an oz of each element and the dash. I will have to try it with the rinse. This is particularly great after a day working in the yard, because that is when this corpse needs reviving.

Old raj gin , Kina avion d'or, Pierre Ferrand Curaçao 

Reduce lemon juice to 2/3 or 1/2 oz

I have to say that this is a wonderful cocktail. It is plenty interesting, even for the jaded Fernet-chugging cocktail geek. Yet it's fairly accessible for those just getting starting to explore amaro-based cocktails. I bumped up the Cynar to 3/4oz and backed the simple down to 3/8oz, which was a nice balance for my taste. Where the bitter grapefruit flavor comes from, I do not know.

I used 3/4 oz cynar as that finished the bottle, and I was also generous with the mint. A little less simple and citrus next time, and I'll keep the extra cynar. I'm revisiting recipes I saved years ago and deleting anything I don't love from my cocktail library; this one stays.

I just made this with applejack instead of rum, and the previously attempted Fee's WBA bitters - quite nice, but I would drink dishwater after two dashes of WBA bitters. Maybe Aperol would have been better to let the apple come forth... there's always tomorrow night!

I made this with Flor de Caña 4 year Añejo Oreo, Carpano Antica, Campari, and Fee Brothers Aztec Chocolate bitters. The Campari dominates a little too much up front, but the other flavors come through at the end. I might sub in Amer Picon for the Campari.

The drink doesn't hold up as well with a thin Spanish style rum like Flor de Caña 4 Year. A pot still Barbados like R.L. Seale 10 Year or a dark rum like El Dorado 12 Year can balance the Campari better (but in different ways).

I made Sazeracs tonight, and it's just a delicious drink. I tend to like a mix of Ryes (Rittenhouse 100 and High West Rendezvous) to give me 1 1/2 oz, then an ounce of Cognac. I tend to rinse with Herbsaint, and I'm not careful about getting it all out. I also use probably closer to 1/4 oz. simple, as a sugar cube muddled with a splash of water. I also leave the fairly long lemon zest in the drink... I want the lemon punch to counteract the sweetness of the simple.

... in my house. And we make it with Rye and Lucid Absinthe, which I also don't bother to drain out, just ad a small splash to the glass, twirl and leave a little puddle in the bottom. I dont have Peychauds though, so use Angostura and recently Underberg (which seems a bit sweeter). Any comments on how Peychauds makes it different?

Angostura is all baking spices - heavy clove and cinnamon and allspice. Peychaud's isn't as bitter, and it gives the Sazerac a pretty reddish pink color. It also emphasizes the anise of the absinthe, with a 'tutti-frutti' overtone. My understanding is that some people use a dash of Angostura and 2-3 dashes Peychaud's, but both should be staples in any home bar.

I have committed sacrilege. Out of a combination of laziness and curiosity, I used 2 spoons of raspberry syrup in place of the simple... I know, I know: the cocktail gods are frowning on me. But they can keep on frowning, because it turned out delicious! The raspberry plays with the Herbsaint, Peychaud's and lemon beautifully!...

I've made it twice now, first with Rittenhouse, and 1 dash Ango & 2 or 3 Peychaud's. But the second time, I used Wiser's Legacy (a new-ish high-rye Canadian), and in place of the Ango, I subbed Bitters, Old Men's limited edition Raspberry Chamomile Bitters. Neither version were overly sweet; the main differences (naturally) being spicier on the first vs. more floral on the second... While this won't be my go-to Saz, it's definitely a fun change of pace!

Reverting to small-batch cognac instead of rye, per old recipe(s), transforms this Classic Cocktail by tipping the familiar balance & allowing more herbal notes to emerge. A revelation.

Rather splendid tonight with Garvey's Esplendido Spanish brandy. Dial back the simple a little.

I tried substituting bourbon barrel aged maple syrup in place of simple syrup to change things up a bit.  I think it came out pretty darn good.  Not much sweeter and a very mild flavor addition.

This is the gold Standard for Sazeracs. How can anyone call some of those other concoctions posted a Sazerac? there oughta be a law! On the same scale of atrocities as chocolate milk and creme de menthe in a conical glass being called a Martini.

Works (perhaps surprisingly) well with a full-flavoured gin. And you really get the Peychaud's pink coming through.

Reading the bottle of Herbsaint I have, the Sazerac website, and a few other "authentic" recipe sites I have noticed that there is no stirring of the ice and the whisky/bitters mixture; it just gets poured into the cold glass. So the drink is barely cold, and very strong. This recipe and a few others say to stir whisky/bitters with ice. Which one is correct?

This is an excellent selection for brunch or a lighter cocktail in the afternoon -- much better than a Mimosa. Despite the heavy dose of bitters, it is not particularly bitter. The acidity of the wine balances the triple sec nicely; the result is still tart.

Well, http://www.nytimes.com/2016/11/02/dining/seelbach-cocktail-louisville-f…

Due to the NYT article, I updated the source attribution.  Thanks, Zachary