After a couple of weeks on a cruise I am happy to confirm that any barman can get this right.

I prefer a Gin & It

With the right vermouths, this recipe yields a perfectly balanced drink. I really like the citrus peel finish that resonales with the gin. Last but not least, it's easy to remember and it can be produced even with the most depleted drinks cabinet.

Genius. Right in so many ways eg easy to remember, easy to explain to barmen, not too boozy, and very, very tasty. Can't imagine why no one has done it before but full marks. Actually, deduct half a point for the name. No Wodehouse or Waugh reference? Surely you can do better than that, Jason.

For me seems dry gin and vermouth not a good option. Instead of stir I do it with build in rocks glass filled with ice. Water raise some flavor from Rosso vermouth and it was a good (probably more like Negroni) 🙂