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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.