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I really think this recipe should be the definitive French Martini recipe. Balanced, not too sweet, but still more than approachable and rich. I used my 'Chambord mix' of raspberry syrup, blackberry liqueur and dark creme de cacao (the last one for the chocolate truffle sort of note).
Looking at the comments before we made this, I think this recipe is a winner. It was very flavourful with herbal hints along with the sweetness of the remaining ingredients. Wonderful as an aperitif.
This cocktail obviously needed more attention so I have once again revisited. Swapping dry for bianco vermouth seems to have greatly improved it. Thanks for bringing to my attention. Great to know your thoughts on new spec.