I just returned from a trip to Oregon with a bottle of Calisaya, which I am impressed with. So far, I find it to be a versatile ingredient that plays well with a variety of ingredients. I could see it rewarding to try substituting it for orange liqueurs to add a bitter edge to recipes, or to substitute partially or completely for bitter liqueurs like Benedictine or Campari to take already bitter cocktails in new directions.
Does anyone have some favorite drink recipes to share that include Calisaya? So far I've made one pre-prohibition cocktail (The Robin--scotch and Calisaya, cherry garnish) and one modern craft cocktail (Cocktail #2 --rye, Calisaya, Fernet rinse, Peychaud's, flamed orange peel garnish), and have found both to be quite nice.