In response to my last one, Rowen of the Fogged In Lounge said this:
"There are variations [of the Improved Cocktail] that are more strikingly different than others. Had you used one of Cruzan’s milder rums, one might be more tempted to call it an Improved Santa Cruz Rum Cocktail. But Blackstrap is unusual enough that [the] interchangeable quality of the Improved template seems secondary [to the unique flavor of the rum]."
At first I didn't understand what he meant, but now I do. My understanding was deepened when I stumbled across an old post from Darcy O'Neil, one of the old guard booze bloggers. His post outlines some basic guidelines on when a new cocktail deserves a new name or not. Luckily, my creations fall within his guidelines, though I shall still call them egotistical.
This is one that I cooked up years ago accidentally while trying to use up a bottle of tonic water before the fizz ran out. Since that day, I've found myself making them more and more... it really might be one of the best drinks I've come up with.
Technically, this could be called a rye & tonic with lemon bitters, but instead I'll call it...
2 oz rye whiskey
3 oz tonic water
1 dash lemon bitters
Build over ice in an old fashioned glass. No garnish.