Pretty interesting variation of the 20th Century. Definitely an after-dinner drink, but I loved the interesting complexity that the original has. The intersection of an aperitif and digestif (almost Alexander-like quality here) that the gin gets, alongside the increased lemon juice.

Wonderfull fresh fruity and filling//full bodied cocktail for this Copenhagen warm afternoon.
Didn't have Lillet Blanc so used 15 ml Chazalettes Vermouth Blanco and 5 ml Cocchi Americano Blanco instead.
And no oranges at hand, used one drop of Bob's orange & mandarin bitter.
Highly recommend for slow afternoon.

Profound depth of flavour. A modern classic, although one must have an appreciation for vegetal and savoury flavours, which are very much in evidence here.

We like Simon's anise-free approach, which hews closer to the 20th Century cocktail, but are confused by the use of BOTH Lillet Blanc and "Kina aromatised wine" (type unspecified). I've gotten very good results using 1.75 oz reposado (blanco tequila would also work), 0.25 oz lemon juice, 0.75 oz creme de cacao, and 0.75 oz either Cocchi Americano Bianco or Luxardo Bitter Bianco, garnished with a lemon twist. I also add 2 dashes Fee Bros. celery bitters. Sweet enough, but complex.

Exceptional! Amazing combination of rich flavors, sour and sweet. I'll be making this one of my signature cocktails.

What a perfect after dinner drink. Wonderful blends of tastes. Nice hint of cocoa, but not overpowering.

Very good also with Calle 23 Anejo and Cap Corse Quinquina blanc!

Made using Anejo Tequila and Lillet - fantastic!

I went with what I have: Arette Anejo Tequila and Lillet Blanc. This will now become a firm favourite. Smooth, powerful with the cacao coming through in the after taste.

Perfectly balanced and sophisticated. Very much unlike myself.