Sweet-tart flavored. We used Luxardo and Bulldog Gin. Stirred, not shaken (sorry, Mr. Bond!). A nice drink with a pretty pinkish-red hue. It definitely looks like the cherry blossoms that will pop out soon here in the Washington, DC, area.

I found my source reference and added it. You can read the comparison between Luxardo and Stock. I've never tried Stock, so I can't comment, but using a bit less of both Lemon and Luxardo might be a good idea. I did raise an eyebrow at a full ounce of Maraschino! I plan to try this myself soon. With that much lemon, I think it might be best shaken.

A nice looking sour with the machino flavour. Used slightly less Luxardo and slightly less lemon juice, but still could have gone less still, or added syrup.

Concur with 2 oz bourbon. Bump up peach to 0.75 oz.

The LUPEC site is no longer. Here is the way Joy had it on the menu for her birthday bash night at the Franklin (2, 1/2, 1/2, 2d):
https://cocktailvirgin.blogspot.com/2010/02/bourbon-belle.html

The site has changed to something else, but the original page can still be found using The Internet Archive Wayback Machine. The earliest image they captured of the page is from Aug. 2011, the URL for the link is: https://web.archive.org/web/20110820090553/http://lupecboston.com/2008/… I suggest replacing the old reference with the above so that it is not lost.

Updated the link, thank you both!

Reduced bourbon to 2 oz and increased peach liquor to 0.75 as others have suggested.
Also, altered to bitters to 2 dashes each of peach bitters and cardamom bitters. Might need a little more spice.

This link: https://www.youtube.com/watch?v=nO5pAEku0wI  uses Linie, Lustau's Amontillado and Cynar - dry sherry covers a really wide range of flavors!  Thanks,  Zachary

2 dashes of Orange Bitters would help. Video description suggests it.

The video above is an updated, more recent post.  The original recipe video (I ripped the videos from Small Screen Network before they shut down) uses Dry Sack Medium Sherry (a blend of Amontillado, Oloroso and Pedro Ximenez) and Fee Brother's Peach Bitters.  So it's quite a bit less dry than a version using just Amontillado and The Bitter Truth Peach Bitters (which are much more bitter than the Fee's).  The Trident is a drink I really gravitated to when it came out, maybe as much for the drink itself as it encouraged me to explore my own Negroni variants.  I personally like using Krogstad Aquavit (it's a cleaner, crisper flavor than the oloroso cask barrel aged Linie) and a 50/50 split of Amontillado and East India Sherry.

Very nice, 4+ star, not dry, not sweet, with good depth of flavor. Curated to classify as authentic recipe. History note added about Hess' later change (not original recipe) to split bitters between peach and orange. Original video by Hess shows Linie as the Aquavit so a note has been added for that. Linie works perfectly here.

I made a variant from here https://imbibemagazine.com/recipe/new-pal-cocktail/ with turned down campari and vermouth and switched the amounts of absinthe and Peychaud. Liked it with that spec and generally consistent with boulevardier preferences suspect that's the spec I'd favor.. With those proportions it's a four star drink, not sure with the 1:1:1.

"The San Martin" has an unusual taste--not unpleasant--just unusual, and its taste kind of caught me offguard. I love virtually all hard liquors, but my mainstay is gin, and I've had many drinks with a gin and sweet vermouth combination. But this one... I made the drink using Bombay Saphire gin, Vya sweet vermouth, and (of course) 1 tsp of yellow Chartruse. I think it's the yellow Chartruse that's got me bamboozled.

Perhaps a different sweet vermouth will do better (e.g., the ol' standbys, Dolin or Antica Formula). The Chartruse is nicely placed in this drink; barely perceptible, but there. Maybe 1/4 or 1/2 more gin may make for a more satisfying taste and drink. Puzzle this one out for me, please. I did rate the drink at 3.5, however.

Made this with Spring 44 Mountain Gin and Dolin Rouge. Very nice! Takes me to the mountains.

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.