I used Lustau Sweet Vermouth, Edinburgh Seaside Gin and Campari. The recipe I used was slightly different and called for 2/3 oz pomelo juice and 2/3 oz of Campari. I prefer it the way Difford:s has it listed.

Big fan of this one. Needs a good vermouth. With Cocchi torino and tanqueray 10 this was lovely, with lots of dark/ sweet cola notes balanced by the bitter/herbal.

Actually very well balanced, although I'd prefer a little more gin (gin lover Campari hater here).

I just love this as a template to showcase different spirit-liqueur-bitters combinations using essentially the same ratios. Two favourites so far are the Eel Bar marianito already in Difford's Guide (rhum, curacao, ango) and a 'Californian' marianito (mezcal, aloe liqueur, orange bitters).