I just noticed John's comment that Cocchi Dopo Teatro is recommended. I wonder how good it would be with that. Felt more like a digestif than an aperitif, and definitely not like a Martinez variation, still pretty nice.

I notice that Jason recommends to use cocchi dopo Teatro if available - as per his personal entry on DG for this recipe.

Hi Simon, the computer has produced an unhappy combination at How to make no. 2 here.

Lovely cocktail. Really nice gin sipper. Complex, but easy drinking. Crisp & clean gin botanicals, fruit, slightest bitter from both Cocchi Americano, then chocolate on the finish from bitters & my Cocchi Torino as well. Rounded, balanced cocktail plan to revisit.

Clapham's directions call for this drink to be stirred and not shaken. I agree with him, it tastes significantly better when the drink was a bit warmer.

https://www.instagram.com/p/CeN8DKhMnom/?igsh=Z2Y4ODEwYnRnaml5

Been hanging out for a while for this until I had all the ingredients. Since Canberra is in its winter sticks, subbed camellia petals for rose, otherwise to spec. Supremely well balanced and nuanced. Initial flavour is floral, delicate and ‘feminine’, then the richness and darker notes emerge. Brilliant balance of herbal, sweet, dry, rich and fruity.

Can I clarify what’s being called for with vermouth Di Torino? Any Rosso/sweet vermouth, or should it be a more full bodied kind? I use Dolin rouge as my standard sweet vermouth.