I used the original version,french vermouth only, which I found suited my palate perfectly.

Beefeater gin, Dolin Dry vermouth, & Carpano Antica rosso vermouth in mine. The orange bitters seems to be missing; maybe it's my old palate. I think next time the arid gin could withstand substituting Dolin Blanc vermouth, or perhaps increasing the rosso vermouth as C. Cardwell suggests. Or both!

Fusing the old Vancouver and Fitchett as a "perfect" to manage the sweetness makes sense, but I thought using French and Bianco vermouths made even more. I reduced the Benedictine to 1/2 oz and increased the gin to 2 oz for proportions of 4:1:1:1, slightly drier than Difford's 5:2:1.5:1.5. Left out the bitters since it already has several hundred herbs in it and garnished with a lemon twist, which seems natural. Still plenty sweet, and the Benedictine still shows through.

A very nice cocktail. Tried both versions and I liked Mr Finchetts better but both are good. I substituted Lucor 43 for the sweet touch. Visualizing thirsty Seattle folks who wanted a drink during prohibition traveling north to seek out the Vancouver club…..

I love this so much. But it has to be said, I search for slightly sweeter cocktails. Benedictine is perhaps my favorite addition.

I much prefer either of those 1925 recipes, with the Fitchett being my favorite of the two, by a hair. This 'perfect' take had a bit too much going on. To each their own... I'm afraid though that now I have a burgeoning interest in incorporating Benedictine into gin-vermouth drinks. Ugh.

I used a barrel aged gin that I picked up from the Hood River distillery in Oregon (usa). Very interesting, adds a bit of smoke. Very interesting. Overall, the drink just adds to my love of Canada and Canadians.

I find the 50/50 vermouth ratio too sweet. So I tend to use only dry vermouth, which I like to call a Dry Vancouver.

I love Benedictine, but this one comes out a bit too thick and sweet for my taste. I added another quarter ounce of sweet vermouth and loved the result.