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Definitely an unexpected ingredient ingredient combination, but I'm afraid it just didn't work that well for me. I found this drink to be just OK. It's fine, nothing wrong with it, but also not something I would want to make again. I think the Strega and Rosso Vermouth together is what is throwing me off a bit. It may be worth revisiting with a Bianco Vermouth, or even Cocchi Americano.

Very intrigued by the grasshopper rim (maybe next time)... Made this with Vida Puebla and Cocchi di Torino. That vermouth is a touch too dominant. Motley assortment of ingredients, but it very much works. Excellent sipper.

Tried this combination with Clairin Communal. Amazingly good. It really accentuates the greenish rummy flavours of the Clairin.With extra citrusy verbally and sweet flavours.

This was THE BEST with the Mezcal. Smokiness came through beautifully. And I love using Strega….large rock keeps it chilled wothout too much dilution….

I substituted (a little less) tequila anejo aged in oak barrels and still got that savory smokiness coming through, nicely balanced with cinnamon-sweet strega.

There's a fascinating tension between the Mezcal and the Liquore Strega. (I used Montelobos Espadin Joven.) Cocchi Storico Vermouth di Torino provided a well traveled bridge for the two to meet.

OK. I made this with the grasshopper salt. It's the first time that I think I've ever been able to describe salt as "meaty". The cocktail is pretty decent though!