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Such a tasty and refreshing low ABV cocktail. I made this exactly as written using Castelvetrano olives as the garnish and was very pleasantly surprised how well they paired with the vermouth and Campari in this wonderful cocktail.

This is a delicious cocktail! I just spotted the ingredients for this Marianito are in error in my Eighteenth Edition Guide aka ‘The Encyclopaedia’ pg 402. Love this book so much!

A great way of showcasing a craft vermouth (I can highly recommend Pembrokeshire's Still Wild Sweet Rosso Vermouth for example) in which case serve straight up to appreciate it at it's best

A "Marianito" here in Bilbao is just a smaller sized vermouth. Most people order that instead of a" Vermouth". This "prepared" version is what we call a Marianito Preparado.. Every bar has their own recipe, but it's quite Vermouth-forward: something like 7 parts Martini - 2 parts Campari - 1 part Gin. Difford's recipe could be my favorite though, more Negroni-styled 😎

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).