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From other users
Wow, so aromatic and herbaceous. A touch sweet, but subbing in some dry vermouth helps and adds to the fragrance. Great drink, and maybe worth experimenting with different amaros.
A bit bitter, but tasty — ★★★★
Made it to spec with Beefeater and Dolin. Worked great, a still-more-interesting Martinez. On a whim, made a second subbing xocolatl bitters for orange and liked that too.
Excellent. Split the sweet vermouth between dry and Punt e Mes for a lovely off-dry balance. — ★★★★
Made this with some suggested mods (50:50 dry to sweet vermouth, kicked up an Old Tom gin to 2oz). A very nicely balanced sweet/bitter character with some aged sherry notes from the fortified wines and a cleN refreshing character of the gin.
I made this with Boreal Juniper Gin and Carpano Antica. Complex herbal flavor with both sweet and bitter notes. Delicious! This is going into my regular rotation.
Just mixed this up with Beefeater, Dolin Sweet, Cynar 70 & a dash of Bittercube Barrel Aged Blood Orange Bitters. I liked it quite a bit, especially the way the juniper and botanicals from the gin interact with the vegetal and caramel-ly notes of the Cynar and the fruity funk of the maraschino. Those notes were particularly strong right after being stirred and having the aromatics excited (which would have made me think there was a dash of green chartreuse in the mix if I didn't know the ingredients beforehand), but started to become more muted as the drink sat--kinda wish they would have lingered longer. I didn't find it too sweet, at least using the ingredients as I noted. Half way through the drink I did hit it with an expressed orange swath, not sure if it was really an improvement. I appreciate that the ingredients are going to be available in any decent craft bar so it's an easy request (whenever we can go back to bars again that is).
