I agree, mostly tasted of the flower-honey that I used. I used Havana Club 3 yr. Repaired it a bit by adding more orange juice.
Next time I will use Plantation 3 stars and only two barspoons of honey.

Please see this page, which explains the different styles of vermouth (请参阅此页面，其中解释了不同风格的苦艾酒):
https://www.diffordsguide.com/bws/1252/vermouth/styles

Many thanks. Now the question makes more sense.

Just had this as a perfectly fitting elevenses cocktail. What an amazing drink—both light and complex. I adhered to the specs and used a just-opened bottle of dry vermouth. First, I tried it with approx. 6 ml of sugar syrup, and after a taste, I adjusted it to 7.5 ml. Now, after finishing the drink, I reckon I should have stayed with the 6 ml of syrup. Anyhow, I cannot wait to introduce this cocktail to my friends for a late morning or afternoon gathering.

Not sure how you are not feeling the chocolate. It is easily the predominant flavour even with the recipe stated above. I tried also with vanilla vodka, creme de cacoa white and, noily prat with 4 dashes of chocolate bitters and it worked a treat

Actually is a translation problem. 干苦艾酒translate in chinese is Dry Vermouth and 苦艾酒in English is Absinthe. There's a confusion during the translation😬

I've tried it with a different recipy and I modified it (and I use Salers instead of Suze), so far the better ratio to my taste was the following :
1,5 oz gin, 1 oz Lillet and 0,75 oz Salers/Suze.
It went into my top 10. Delicious.

Agreed. As an update a few years ago Torani decided to exit production of this product and gave the rights/recipe of their Amer liqueur to an Italian family company; it's now made by the Ferino Distillery in Reno NV, and called Ferino Amer.

It's wild to me that the drinkers rate it more highly than The Guide. I rarely see that.

(Also: it's a delicious drink.)

Delicious!
I used half gold rum and half spiced rum, doubled the lime and cut the coconut rum in half.
Oh, and I didn't strain the watermelon 😁

Please see the second paragraph of the history above.

Interesting. I do have to point out that Carpano Classico is not the same as Carpano Antica. The Classico is what I mean as close to Cocchi Torino. They both have the vanilla, raisins, cocoa, spice and bitterness general profile.

The Seattle Times just wrote about the Vesper at The Doctor's Office in Seattle, WA, including a batch recipe. Their preference is Beefeater, Reyka vodka and Cocchi Americano, as well as a good slug of water and freezing it (instead of dilution via shaking).

https://www.seattletimes.com/pacific-nw-magazine/the-perfect-vesper-has-been-found-and-it-can-be-stored-in-your-freezer/

i can't found that recipe, could you share the link?

Fancy and tasty! Good looking and sexy!

A beautifully balanced and complex Old Fashioned. We were a bit surprised that the recipe didn't include bitters (apart from the Gentian) so we added a dash of grapefruit bitters.

Fantastic. Prefer a long stir with wet ice over adding chilled water.

Excellent cocktail - really appreciated the dry/earthy/bittersweetness. Had to have two.

May i ask how much it would cost to send this book from UK to New York?

Good refreshing drink 🍹

We sometimes find Mr Clapham's recipes to be a bit eccentric. But we thoroughly enjoyed this one. Sumptuously bold. And it entices experimenting with the amaro.

Feliz dia mundial do coquetél amigos bartenders e apreciadores

Super cold, tart, refreshing and just enough complexity.

To our taste this screamed for some citrus to be included. So we added 10ml grapefruit juice and 5ml lemon juice. Much better for us but did make for a full Coupe.