An alternative recipe is at Imbibe, as pointed out by user Blanco B. 

Decrease maraschino to 1/2 oz, up apricot liqueur to 3/4 oz

The 51st Mixology Monday's theme is lime. Lime? Really? Oh, where to start. Margartita, Daiquiri, Mojito? Gimlet? Caipirinha? Yeah, Caipirinha, that's it. My Old Sao Paolo blends the spicy, assertive flavor of cachaça with the sophisticated herbal flavors of Elisir M. P. Roux. What, you ask, is Elisir M. P. Roux?

Think Green Chartreuse, sort of, but not as secretive. The <a href="http://www.crillonimporters.com/&quot; target="_blank">importer's website</a> openly lists the 14 botanicals: Bitter Almond, Wild Angelica, Balm, Garden Balsam, Cinnamon, Coriander, Damiana, Fennel, Ginseng, Hyssop, Lemon, Marjoram, Nutmeg, and Star Anise.47% ABV. Interesting stuff.

The muddled kumquat (or, in a pinch, a Clementine or other flavorful orange) and lime bring the citrus notes. acid balance, and a bit of oomph from the peel. The Fee's Whiskey Barrel Aged bitters adds a touch of bitter spicy depth. The resulting concoction is sort of a Batida -- a flavored Caiprinha, but with more complexity than one normally expects from Brazil's most famous drink.

Sweet but balanced. Would be good for a warm summer evening.

Mixology Monday LIII, hosted by Chris Amirault on eGullet, poses a bit of a tough challenge: devise a craft cocktail that would appeal to someone without much exposure to craft cocktails.

I was asked to bring a cocktail to a Mexican-themed dinner party, one where I knew that some of the folks were, uh, not as adventurous as I. While I love a well-made Margarita, I played with the orange flavors to make something both innovative and delicious. The Cuatro Naranjas has strong, complex orange flavors from the Creole Shrubb, Aperol, and Angostura Orange bitters. The Campari deepens the flavors, adds a touch of bitterness, and when combined with Aperol create a grapefruit-like undertone. Looking at the ingredients, you might think that it is hopelessly challenging. No so. The lime balances the bitter.

Even the most "amariphobic" loved it.

Not "amariphobic", but this sure is a fantastic way to drink tequila :)

<br />This is an interesting, quite drinkable cocktail whose full potential has not yet been realized. I read the comment by one user who said that perhaps another amaro should be used. The comment about Jack Daniels Black (which I'm inclined to use when the recipe doesn't specify the bourbon) gave me pause. So I decided to make some changes, and see if they would do any better

I decided to use a lighter tasting rye than, say, Rittenhouse or Bulleit, so I chose WhistlePig 10 rye (100 proof) which is lighter and less dry than many other ryes (it's comprable to Templeton 4 years rye in that regard). I also added a moderate amount of lemon zest--you'll have to eyeball what a moderate amount is-- and the peel. I found the resultant drink to be quite satisfying. Zwack's bitterness was kept under control, and Amaro Lucano brought an acceptable amount of sweetness to the drink. I rated the cocktail, as I constructed it, as 3.5.

As is, the Madhattan is a satisfying pre-dinner drink, and with additional modifications, I believe this cocktail should ultimately be rated at least at 4.0. Suggestions for improvements, please.

Did this up last night with the cask strength 10 year old as that's what I had on hand. It's one of the few cocktails I've tried with this much green chartreuse where it didn't overwhelm the cocktail. Smoky, herbal, yet oddly refreshing.

For some reason this cocktail has an inconsistent recipe across the internet and it comes down to one ingredient - the Yellow Chartreuse. Here on this very website if you switch from oz to ml you get from 1/4 oz, in what I would call the American version to 1/3 oz (1 cl/10 ml) - either your website converter doesn't work or the recipe all of a sudden changed for the European market because it is easier to get the Chartreuse here :P

Then if you had over to the Washington Post where I first saw the recipe for this cocktail, the Yellow Chartreus here is 1/2 oz or double what Dan here has put: https://www.washingtonpost.com/recipes/laphroaig-project/15533/

Does anyone know what the original mix calls for???

This site does seem to use a 1/4 oz ~> 1 cL conversion. I don't know why, but I'm also not sure how common metric jiggers with sub-10mL markings are. The oXo angled measure seems to have one that may correspond to the 1/4 oz line. I have not tested to see what the cL->oz conversions do. I browse using oz measurements and the measurement units page appears more accurate if you need to convert a metric recipe. 

I think the Internet Archive cache of the reference used here is definitive for the recipe, given the page was made by the bar, the early post date, and the fact the WaPo article mentions another adjustment (a more affordable scotch). This uses 1/4 oz.

1 cL is almost exactly 1/3 fluid ounce (0.33814). The easiest way to remember this is that 1 oz ~ 30 mL (29.5735 mL). 1 cL = 10 mL.

Erick Castro on today's episode of Bartender at Large (the one with Paul Clarke) talked about how the Yellow Chartreuse started at 1/2 oz but it was soon lowered to 1/4 oz which is why there are a few recipes out there with the larger amount. Erick also joked that it helps with the pour cost in 2024 opposed to when a lot of these bottles were more than half the price back and easy to get in 2009...