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It has been a year since last drinking this cocktail at which time I upped the gin to 2 oz as per Difford's 15th edition recipe. This year I went back to the above recipe and having tried this twice with 1.5oz of gin, I can report that for me 2 oz is the way to go.

Had this again for UNESCO's World Press Freedom Day. Wanted to make it a bit drier so omitted the sugar syrup and cut the vermouth by a quarter.

I'm honestly really surprised by how dry this drink was. I think the sugar is certainly needed for this one. It almost drinks like a martini. It's very nice though.

Amazing: stop the press. It was perfect, equilibrated, rounded. The front is sweet but the back is very mature. By doctor's prescription I have to be extra cautious with my glucose ingest. BUT I use Allulose in all my cocktails: no glucemic leves, perfect taste and body.

Made this to spec, incl. the sugar syrup and saline drops, just to see what would happen. No Strucchi vermouth but Cocchi seemed phonetically close to Strucchi so made do with that (Storico and Extra Dry). I'm with S. Sedgley, unsure why this seems as bitter and sour as it does and not as sweet as it should based on the ingredients. I speculate that the more herbal/spicy/complex a drink becomes the less our taste buds are able to pigeon-hole it into a single classification of bitter/sour/sweet. Maybe the saline helps with this, too; I haven't seen an explanation for the role of saline in cocktails. At any rate, a successful and novel adaptation of an old recipe to modern tastes.

It's a bit of a mystery to us as to why this is as bitter and sour as it is. 'Cocktails' we suppose.

Sam was right again: this sour and bitter journalist benefit from just a touch of sweetness (tried it with and without).

I really liked this. Not your typical gin-based cocktail. I could taste the gin, herbs and spices, & subtle orange. Very aromatic when bringing the glass to your mouth.

Follow up: Drank this exactly one year ago on World Press Freedom Day and comment then was whether 2oz of gin as per Difford's 15th edition might be better. Notwithstanding the increased EtOH / standard drink amount, the 2oz gin for me gave a more balanced drink. I will revisit this next year and "report" again!

The Journalist cocktail also appears in my copy of the Mr Boston Deluxe Official Bartenders Guide. Sixty-first edition. New and Revised.
It gives the recipe as:
1.5 teaspoons dry vermouth
1.5 teaspoons sweet vermouth
1.5 oz Old Mr Boston Dry Gin
0.5 teaspoon lemon juice
0.5 teaspoon Old Mr Boston Triple Sec
1 dash Bitters
Shake with ice and strain into a cocktail glass.
In my opinion, the slight change in ratios makes this a more balanced and less bitter drink.

Fine cocktail but take care of dilution, when shaking with too small ice. I added 5 ml extra vermouth rosso and 2,5 ml extra triple sec, and it tasted fine - the watered down taste was gone.

Personal preference, but I think the sugar syrup was a good addition. (I used gomme syrup just because that is what I had and am experimenting with it; I wonder if because of that 2oz of gin as per 15th edition of Difford's Guide might have been better.) Like Alasdair, I used Antica Formula as I have a bottle and have been looking for cocktails to highlight it. (Normally would have used Cocchi). Very nice drink! Brings back fond memories of my IBM Select typewriter which I used in Uni!

Meant to say, I used Antica formula; does that qualify as sweet Vermouth? and what actually constitutes a 'dash' of bitters? Lovely drink.

A pleasant Sunday afternoon aperitif, didn't use the sugar syrup but each to their own.

Good balance with the drink. Did use the dash of sugar syrup. Would be great in the afternoon or before dinner.

I tried it yesterday after finding out that an old boss, Eric Gordon, founder and editor of the Camden New Journal had died. It really is quite sour, quite bitter! Just the job for an ex-hack like me!