Nice as a variation, but lacks the magic of a Negroni.

And that's a lot of booze in one drink!

Thanks,

Zachary

Agreed... I shrunk it down to 1 oz each when I made it.

I agree that it's not as magical as a true Negroni, but then few things are.

This is fine, but the Averna doesn't add nearly as much to the drink as the vermouth usually does. Its subtler notes get hidden behind the Campari so that mostly it just reinforces the bitterness.

I've got nice result with equal parts of 120 proof gin, Campari and Averna (with Bitter Truth Orange and Aromatic bitters). It seems not as sweet as with standard proof gin and Angostura/Regan's. Maybe it helps...

I really like these black variations of cocktails. The Black Manhattan is a personal favorite. The one change I would make to this recipe is that I'd halve the amount of Averna used, as it's such a potent liquor. The Hanky Panky for example only uses a barspoon of Averna, and it's not overpowered there. I'd say about 2 cl (About 1/2 oz for you Americans) is perfect for this cocktail.

This was my first Sorel cocktail and this proved to be a potent and pleasing potable (4.5/5 so I'll give it a 5.) I used Busnel Calvados Pays d'Auge and Carpano Antica, along with Elijah Craig Rye. The Sorel's clove/ginger/nutmeg/hibiscus mate well to the calvados, and the depth of the Antica supports it.

Curated to replace dead link with archive link. Added creator and approximate year.

It's like, how much more black could this be? and the answer is none. None more black.

Garnish with a lump of coal? I'm not a big coffee (nor chocolate) cocktail fan, but this does sound good. Espresso might work (to enhance the bitter aspect).

Really good. Garnished with lemon peel, the oils are a great match a la a traditional espresso serve. Also feel like this would be great as a flip.

This is truly an excellent, delicious drink that I have taught to several bartenders around the country, always crediting Mr. Hannah of course.  I just noticed that the find.eat.drink website has an entry for Mr. Hannah dated 18 July 2011, (http://www.findeatdrink.com/Index/Drink/Entries/2011/7/18_chris_hannah_…) that offers slightly different proportions:

1.25 oz Gin / 0.75 oz amaro /0.75 oz sweet vermouth / 0.25 oz maraschino liqueur / 2 ds orange bitters

I don't know that 0.66 oz (20 mL) will be all that different than 0.75 oz (22 mL) - perhaps the 20 mL version gives you more of a 50/50 drink (that is, 37 mL gin and 40 mL of the amaro/vermouth. I suppose you could go fully metric, too:

40 mL gin / 20 mL amaro / 20 mL sweet vermouth / 10 mL maraschino

Most of the recipes for this drink I've seen online seem to specify a London dry gin, but I think that an Old Tom gin would have been used when the original Martinez was made, and I think that Hayman's works quite well.

I made two of these last night with the recently released Cynar 70 - they were excellent! This is one of my favorite drinks, and I think I will be making it this way in the future. The increased alcohol content is not noticeable on the palate, but I did feel it. 

Has a Black Lodge to start the evening tonight, so I thought I would try one of these with Michter's single barrel rye instead of the gin. It works but definitely not as good as the original - the gin gives a much cleaner flavor, the whiskey dulls the drink.

With rye, this is close to a Little Italy and quite good as well.

FANTASTIC !!! I was incredibly lucky this evening to see this cocktail, and even more: to actually have all the ingredients at-hand.

Delicious !! I have added this one into my own personal cocktail database, and have shared it with several friends.