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I’ve been using this recipe with manzanilla (M. Ant. De La Riva Manzanilla Pasada), Cocchi dry vermouth, a couple of pimento olives added to the garnish, and thrown instead of stirred. Not sure if throwing improves it, but it shortens the wait before the first sip. What an amazing cocktail. Best suited for warm weather, late afternoon, with snacks.

Resoundingly balanced and complex. Nutty, savoury sherry and herbaceousness of the dry vermouth make it a wonderful dance of earthiness and herbaceousness. The added spoon of sugar just rounds it out so wonderfully. What a stroke of genius from Joaquin Simo!

Whilst I may not describe this as the “best” cocktail it is definitely the one I make and drink the most often. Sublime.

The review sums it up perfectly: "Dry, delicate. Aromatic and complex."

My favourite of the bamboo cocktails here. Used Simon’s ‘perfect’ blend of 3 vermouths and, in the spirit of our nineteenth century forebears, 5 mL Luxardo as the sugar. I also love how the two kinds of bitters work here. Fruity, aromatic and complex.

Nice and dry. Orange and lemon citrus elements give a zing to the sherry.