Interesting cocktail. The Elixir brings a lot of pepper which makes the drink almost spicy. The gin interplays with the chartreuse and makes it intense yet drinkable. The vermouth is honestly not taking a lot of place and mostly smoothes the other components with a slight acidity. The orange bitters aren't adding much orange, but I think it's working with the vermouth to smooth the gin and Chartreuse so don't leave it out.

Make sure to use chill-filtrated ingredients though... I used Hernö navy gin — whilst delicious it made a louche effect which gave everything a slight sewage water look.

I liked this idea but subbed Cardamaro 25ml for the sweet vermouth, but then added 5ml Cocchi Di Torino back in for the wine element. No bitters, lavender sprig garnish.