Bone dry indeed. I really liked the addition of the salt - it gives it a delightful savoury note. I didn't garnish mine at all, but after a sip I think a sprig of thyme would be a fun alternative to the lemon. I used Steinhart Gin (an award-winning Nova Scotian London Dry) and Famous Grouse Smoky Black for the peat. I'd be very curious to see how this would work paired with foods.

Not bad. Although I prefer the traditional Vesper, this also works and provides a nice alternative that some would like.

What a marvelous martini! ("Shaken, not stirred.") Made mine with Lillet Blanc, Ardbeg 10, and Tanqueray and I may want to make it again...For sure!

interesting concept. I also separately tried Botanist and Highland Park neat (in the absence of Bruichladdich) as 50/50, i was very pleased with the way they 'opened' each other up. In the same way that one adds water to scotch.

Used Cocchi Americano. What a great cocktail. There is the light hint of the peat from the Scotch and the upfront flavour of the gin (we used a Wilder Gin from California which has a strong herbal flavour). Will definitely be having this again.

Used Gordon's, Ardbeg 10, and Cocchi Americano. Was not quite prepared for that flavor combo. I could get used to this. Checks off some boxes with my leanings toward smoke and bitter. (11 Jan 2023, 5:49a)

The peat of the scotch overpowers the gin and lillet. Adding 1/3oz. of triple sec or orange curacao brings the rest of the flavors to the palate.