Comte de Sureau

Gee, this IS a Hall of Famer. In the spirit of “everything with Cynar is magic,” I subbed Cynar for Campari. I think it’s *transportive.*

A little note on Cynar from a small ag town in California. Santa Cruz, my home, is hardly known for big city bar manners. It’s hokey. People act like it’s a big deal to order a martini. HOWEVER! Because we grow the nation’s artichokes here, you can find Cynar in EVERY single bar and restaurant, from dive to hotel resort. We know it’s Italian, but so is much of Santa Cruz. It’s the one speciality ingredient that everyone here knows well.

I found it a bit sweet, so I switched to 2oz gin, 5/6oz st germaine, 1/3 oz campari. Served up. Looks beautiful and very well balanced this way

Obviously the ratios in this cocktail seem to be very personal. I found the original very pleasing and only would suggest never to skip using both types of citrus peels.

As mentioned below, the dilution is really important. Even after stirring I ended up adding just a little bit of chilled water. I've also changed the ratios a little bit. I kept the 45ml Gin but changed the Elderflower and Campari ratios to 15ml each.

With Tanqueray 10 and a good amount of dilution this absolutely sings. Delicately aromatic with a lovely amount of lingering bitterness to cleanse the palate. Pushing five stars with a tailwind.

Already delicious but if you knock back the elderflower a tad and boost the Campari a little it gets even better

I used Gordon’s pink gin along with a dash of orange bitters and it was wonderful

I swap the gin with acerum (eau de vie d’érable) and add a dash of orange bitter. It was so refreshing!

Idk, Campari just dominated everything else. At start i can feel some notes of Elderflower, but later - no. 🌼

Decreased to St Gemain to 22.5 and upped the Campari to 15ml. Fantastic!