Forum

I did it with a twist of lemon. Would not change a thing.

No olives first time and was unimpressed, as others have said a bit on the sweet side. Then gave it a second chance with the olives which made such a difference for me by cutting the sweetness

Reisetbauer Blue (juniper forward london dry), cinzano extra dry and italicus: italicus brings a lot of sugar, subdueing the more interestings flavours. Too sweet and lacks depth.

With aberquina olives (from Aldi, no less) helps to cut the sugar of the vermouth and liqueur.

Retried with the specified ingredients - yum!

One of my first tastes of italicised. A nice introduction that really features it. The bergamot and other herbals really are very delicate and subtle. I only had Cocchi Americano to sub for the vermouth so took it back to 20ml. Noting others’ comments re sweetness, bumped the gin - Cotswolds - to 40ml. Seemed a reasonable balance and the gin herbals integrated very pleasingly with the liqueur’s.

Have tried this both as directed, and with Plymouth Gin. The former - with Rutte Celery Gin - seemed perfectly balanced. With the Plymouth, I would suggest try reducing the Dolin a little, otherwise this Vermouth shines through a tad strongly. Nevertheless, a great introduction (for yours truly) to this bergamot-flavoured apéritif. And it's not too sweet for this drinker's palate...

Light, delicious and fairly sweet. I strain it and serve with a slice of lemon.