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A bit dry and a bit one-dimensional. Added 2 dashes of Angostura bitters which helped.

Really good! I added a dash or two of orange bitters which really brighten the drink. I might try it again with an expressed orange peel.

Hard to find seasonal berries this time of the year, November, in Canada but wanted to try anyway. (Having said that, I had some blueberries, raspberries, and blackberries from Mexico that worked very well.) I very much enjoyed this; the cassis comes through in spades but without being cloying or syrupy as some cocktails I have tried with Crème de Cassis. A definite repeat.

more dry than I expected considering it's just 10ml of dry vermouth, but the cassis really pulls out the richness of everything else

Really dry! I think I should increase the Creme de Cassis slightly next time.

Remade following the exact specs. My rather ancient back of the cupboard bottle of cassis seemed potable... Really brought out the honeyed richness of the cognac. Rich and fruity.

Does “perfect” in the title refer to the split vermouths, or something else altogether!

Following Morton’s suggestion tried with Rosso antico and crème de mûre. Fruity and delicious!

Try with Creme de Mûre instead of Creme de Cassis. And an easy drinking, sweet slightly bitter, red vermouth (e.g.Fot-Li Vermut Rojo). It is excellent!

Slightly pushing the sweet spectrum. A very dark-fruit tasting cocktail. Quite nice and as stated, "boozy".

Godet V.S., Alessio Vermouth Chinato, La Quintinye dry, Mathilde Cassis... I would second those plum/prune flavors. The blend of vermouth brands lends a likely more bitter mid-palate than intended?... Overall lovely. Would definitely make again (7 May 2022, 1:54p)

Very nice and interesting drink, with "plummy" flavors and a bit stronger than anticipated.