A couple of dashes of Angostura Orange Bitters were a good addition

Have made this with so many different brand combinations of the three ingredients and it's always good. Tonight was Old Overholt, Gran Classico, and Lillet Blanc.

Fantastic. Surprisingly so. The secondary ingredients are subtle but vital, and the salt adds that extra level of complexity to balance it out. Highly recommend the salted ice garnish.

Noticed the source link calls for 4 ds of the bitters... Delicious, and damn near cola-like this way. Got impatient and stirred in the salt after a couple sips... 2nd attempt, tried 2 ds each of the WBA and Peychaud's to see if I could amp up the cola-ness, but it didn't work out as well as I'd hoped. Next time I want to try 3 ds WBA, 1 ds Bitter Truth Creole and a (discarded) orange twist... Also, if/when I get an iSi whipper, this will be one of the first drinks I try carbonating.

Thanks. Recipe changed from 1d to 4d Ango.

I stumbled upon this drink by accident today: it was the featured cocktail of the day at Kindredcocktail.com. I looked over the ingredients and decided to give it a try. I used a top-shelf gin, made by St. George in CA named Terroir. It is NOT a London Dry style gin; it is, as you might guess from the gin's name, a gin made from a variety of CA botanicals, including "Douglas Fir, CA bay laurel, fennel, coastal sage, orris root, angelica root, juniper berries, and other profoundly aromatic botanical ingrediients." I also reduced the lemon juice from 1 oz to 1/2 oz, and used a fat 1/2 oz Maraschino liqueur. The result was a splended drink, in part, I believe, to the uniquely earthy but wholey drinkable St. George gin. If this gin is not available, I recommend using a highly botonical gin such as Magellen Blue, Citadelle, or Tanqueray Bloomsbury. Tanqueray Ten may work well, also. Oh, yes, before I forget, I rated this drink 5.0 using the changes I made. How well another gin will work, I will leave to others to discover and comment on. Meanwhile, enjoy this drink; it is full of flavors.

As the creator of the Hoskins cocktail, may I suggest that if you're going to change the base spirit and the primary modifier you might as well rename it and make it your own. :) Looks good -- I'll give it a try.

Name changed from Hoskins Cocktail (Amer Picon-less version) to The Mexican Hoskins Cocktails.

And the creator should be correctly attributed to Butters, who is a member here (a.k.a. PB & Foie).

It's good, but has an insane amount of maraschino. I'd like to try it again but with the original Hoskins level of 1/2 oz.

I put this in a rocks glass because it's so sweet

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I noticed one user found the Cornwall Negroni to be "quite bitter," so I decided to minimize the bitterness as best I could. To do this, I used Beefeater 24 for the gin, and Dolin Rouge for the 2nd vermouth. I also used one dash of Regans' Orange Bitters and one dash of Angostura Orange Bitters. The resultant cocktail was only mildly bitter, but pleasantly so. I rated this revised Cornwall Negroni at 4.0. For those who enjoy Negroni-style drink, I think they will find this one to be a delightful cocktail, and one they will come back to often.

this turned out to be pretty good, at first it was incredibly savoury but a balancing sweetness came out with more dilution (???). would try it again

This was good, but seemed not quite balanced. It started out almost salty on the palate. I added a little lime and a bit of club and liked that a little better. Also, I made this with Bombay Sapphire East and I wonder if I should have chosen a gin with a different flavor profile. Not sure the peppery-lemongrass worked in this.

Subbed Select for Campari, included a maraschino cherry for garnish. Pleasantly bitter, with the apple and peach notes balanced by the bitter Ramazzotti. I thought it got tastier as it got warmer.