I made and enjoyed this with regular simple syrup as I have yet to make gomme syrup. Has anyone made it both ways and care to comment?

We enjoyed a 50/50 bourbon/rye base. Made our own allspice dram. Very tasty.

Curated to substitute a Reference link that works for the broken one.

I'm uncomfortable with the amount of Cointreau in this recipe for the Jasmine.

Paul Clarke gives the original recipe (as published in Paul Harrington's book) here http://www.seriouseats.com/recipes/2007/08/cocktails-the-jasmine.html

There was an updated recipe in the Museum of the American Cocktail's Pocket Recipe Guide that increases the amount of Campari. That alteration might also be in Gary Regan's The Joy of Mixology, I cannot recall. But I do remember reading an argument that it might be timely to increase the amount of Campari in the Jasmine, as we are all more appreciative of bitters than in the early '90s.

I think I got all this cleaned up. The Jasmine is now the Jasmine (Paul Harrington), which is the original. Robert Hess' adaptation is now Jasmine (Robert Hess). Hopefully this clears up any confusion. 

oh! I hadn't watched his video on the Jasmine (obvs).

Next time I'll try cutting down on the Campari a little. It seemed to dominate, but that might depend on the kind of gin. Better try to other version, I guess.

This recipe seems rather sweet akin to bad Cosmos that use too much triple sec and not enough citrus, and it probably matched the era when Hess adapted it. When I make this for guests, I go 1 1/2 gin, 1/2 triple sec, 1/2 Campari, 1/2 or 3/4 lemon juice. It is based off the Pegu Club which I also prefer on the crisper side. The original is drier than that, so I guess I'm in the middle but closer to Harrington's.

I had one of these at Bergamot in Somerville, MA (Boston area) and it was stunning.

In Regarding Cocktails, Chad Solomon claimed credit for this Brooklyn variation. There, the recipe calls for 2 oz rittenhouse, 1 oz dolin dry, 2 t luxardo maraschino, and 1 t cynar.  That's also the ohgo.sh recipe.  Perhaps this is more definitive?

Seems like this should be updated. https://punchdrink.com/recipes/bensonhurst/

Curated to add link suggested in comments, and to adjust quantities and add brands indicated there. Thanks @bza and @noksagt.

Weirdly, I had one just last night for the first time in forever. Somehow my recipe says 1/4 oz each maraschino and Cynar. It's damn good that way, too. 

Tried this as written. Good, but sweet.
Made a new one with the addition of 1/3 oz of lemon juice and used Punt e Mes instead of Martini Sweet Vermouth. I think I prefer my variation.

The Death & Co version lists a dash of orange bitters as well.

Just mixed this with 1/2 oz Cocchi and 1/4 oz Punt e Mes in place of the 3/4 oz Carpano and it smacked of Christmas with the extra spice. Very delightful. 4.5.

I made this as written, using Clear Creek Pear Brandy and Carpano Antica. I would cut the Allspice Dram back by at least half next time, as it really takes over, and also increase the vermouth.

I followed Christina's advice and made it with 1/4 oz allspice and 1/2 oz vermouth (half Punt e Mes and half Antica Formula). Made this way it was good but dominated by the fruit from the spirits, especially at the sip, with the spice and wine from the vermouths and liqueur showing up mainly in the finish along with a sharp kick from the apple brandy. I used Laird's bonded rather than Calvados, which may have changed the drink's character. I liked it, but would probably cut back on the pear next time and try it with a mellower, oakier apple brandy.

Enjoying one right now, made per the recipe, though I substituted angostura bitters for the old fashioned bitters....  Surprising how much the pear sings out. Lovely Christmasy cocktail taste tho.  Will add to the Holiday rotation.

Based on previous comments, went with 1.5 oz Laird's bonded, 1/2 vermouth and 1/4 allspice dram. Spicy, fruity, boozy. Tempted to try splitting the calvados/laird's with rye for a less fruity drink, but this is definitely festive. Don't overlook the cracked ice and 30 second stirring, as it benefits from dilution. 

If you find the original too fruity/spicy, try splitting the calvados with rye. I did, using the 1/4 allspice, 1/2 vermouth ratio, and the rye added nuance and damped down some of the more dominant flavors. 

Yum. I just snapped a decent pic of it, if you'd like to post.

Sure. Send it my way!

in Peru they always add a dash of cinnamon after pouring--it really brings out the spicier notes in the Pisco

I made my inaugural batch tonight with a bit more simple syrup (nearly 1 oz) & full egg white (different recipe). This was a little to the sweet side, so next time I will back off to 3/4 oz of 1:1 simple syrup. The key to this drink was the Amargo Chuncho (not Angostura). I just received it today, and when I wafted its mildly floral/citrus blossom I recognized it would be a better topping on the egg white foam than Angostura. I wanted a little of this in the liquid too, so I put ~4 drops in the mixing glass for a very pleasing (5 star) result. My wife is a fan of some other Pisco drinks and approved.

I don't know if Chuncho bitters were in the originals as some claim, but as a Peruvian cocktail using locally sourced Peruvian limon and Pisco, it is logical that Peruvian bitters would have been used in early versions. In this drink, the very small amount of bitters add a great deal to the aroma, so I suggest listing Amargo Chuncho as recommended or giving it equal weight as a choice for the bitters.

I think this was originally a recipe from Jamie Boudreau in Seattle.

http://spiritsandcocktails.wordpress.com/2007/08/13/mxmo-orange/

Thank you for pointing this out. I've corrected the recipe and updated the attribution.