Solid simple cocktail, used Tanq 10 for the gin, would recommend three Donostia lemon paste stuffed olives in addition to the lemon peel.

I am not sure what to make of this since the Marianito recipe hasn't been standardized in Spain--different places have their own spin (https://punchdrink.com/articles/marianito-bilbao-cocktail-recipe/). The constants are sweet vermouth, gin, and Campari, with about half the recipes including Angostura bitters.

Since this recipe has been posted as the main one (not a variant) the juice should probably be stricken from the ingredient list or listed as optional/leaving it only as a variation in the notes. Yuzu in particular should not be in the main ingredient list since the recipes I see with juice call for pomelo or orange. Note that a few recipes call for a small amount of Curacao and no juice.

Unfortunately, the Punch recipe seems to be a bartender's own variation using pomelo juice. Many/most Marianito recipes don't have citrus juice, just an orange peel and olive garnish or similar (e.g. an orange slice.) Punch actually lists Cinzano vermouth, but a Spanish rojo vermouth is normal.

Yes, indeed, Shawn is right - that’s why I noted the recipe is “infinitely malleable,” and that it’s frequently made without citrus. All that said, Kindred Cocktails needed a Marianito recipe up here to spark this vital cultural conversation! (By the way, Txurrut is a fabulous Basque vermouth!)

Curated ingredients and volumes to conform to the referenced recipe. Some other changes are coming, including the name since this "thrown" version with juice is less common than the original without juice. At this time I am leaning toward "Marianito (with juice)". I would call it "Marianito (shaken)" except that the reference specifically links to throwing. After the name change is made, a traditional Marianito recipe will be added with the original name.