Herbal with hints of apple, mint and eucalyptus. This classic is also often made with green Chartreuse, but we prefer, as per classic recipes, with half...
The way I just tried making this cocktail is 1.5 Pere Magloire VSOP, 1/4 Strega, 1/4 Benedictine, 1/4 Carpano sweet vermouth, 2 dashes Angostura bitters & a luxardo cherry. The sweet vermouth cuts the sugar enough but am going to try 1/3 sweet vermouth and taste how that works.