I am publishing this one as submitted. I liked the concept of using dry vermouth with the sweeter elderflower in Mount Rigi. However, I actually made it w/ 1.5 Bordiga Occitan gin, 3/4 Carpano dry vermouth, 3/4 Mount Rigi which hit the flavor intensity I wanted. I think that brings it a bit closer to a version of a "martini" than three equal parts which seems more like a reverse martini. I also stirred, because I didn't see any reason to shake this since it lacks citrus juice.
I am publishing this one as submitted. I liked the concept of using dry vermouth with the sweeter elderflower in Mount Rigi. However, I actually made it w/ 1.5 Bordiga Occitan gin, 3/4 Carpano dry vermouth, 3/4 Mount Rigi which hit the flavor intensity I wanted. I think that brings it a bit closer to a version of a "martini" than three equal parts which seems more like a reverse martini. I also stirred, because I didn't see any reason to shake this since it lacks citrus juice.