I might be tempted to add a tiny bit more lemon juice, but otherwise this is very nice.

I like this take on the tequila stone sour. The blood orange idea sounds really good, especially with the anejo float. Definitely something I’d try when I’m in the mood for something a little different from a regular margarita.

Tried it with homemade Midori yesterday, it was really pleasant

Must revisit. Perhaps with a few drops of celery bitters. Also, love the clarinet and the saxaphone. David Krakauer comes to mind. Also Seattle local Skerik. Among so many. Cheers!

Ya'all in the depths of winter down there?

I will be trying it with lime juice!

Needed more basil.

Had this again. If you like a dryer cocktail consider omitting the sugar syrup. We did as our pink grapefruit are locally grown so they are a bit sweet.

Peated Scotch tempered by amaro and vermouth, what's not to like? I used Lagavulin Distiller's Edition, and I found this quite pleasant. Punt e Mes and Lucano are sturdy enough to stand up to the Scotch, whose smokiness does indeed come through nicely.

It’s a refreshing drink and tastes as you’d expect. The instructions are wrong as anyone with a bit of cocktail experience would know. Muddle your mint and raspberries prior to adding lime, bourbon and sugar syrup. Whatever you do - don’t add soda water to the shaker 😄. You will also need to double strain unless you enjoy picking pips out from between your teeth. 🤣

I'm into this. The Scotch is still the star of the show here with the Benedictine and Frangelico providing a subtle propping up at the bar.
I like the ratios used here.

Luxurious and delicate. Bravo.

There would appear to be a missing ingredient judging by the colour in the photo.

Thoroughly enjoyed this, moreso after dropping the lime to 15ml and using a full 10ml of vanilla syrup. I’ve a sweet tooth, but even so this still let all the tropical notes of the W&N pop, and particularly the chamomile and herbal notes of the the Lustau bianco I used really landed beautifully. Surprisingly complex and a fantastic way to let a good funky rum and a nice herbal bianco vermouth really shine.

Really enjoyed this drink. The spice / sugar balance is good.

I generally struggle with martinis but with this variant I am disappointed that my glass is already finished. The temptation to make another one is strong. I still have stuff to do though… Ugh, sometimes it sucks being a responsible adult.

Hope you enjoy the Mex version Calvin. Cheers hombre.

So we got a bit more serious about this and came back to it, Gin bottle in hand. With the aim of trying to come up with both an austere dry as well as an expressive wet version. And we wanted, in both, to retain Americano Bianco as a fraternal connection to its progenitor, the 'Corn-on-the-Cob'.
Dry version:
70ml London Dry Gin
5ml Abasolo Corn Whiskey
10ml Dry Vermouth
2.5ml Americano Bianco
2.5ml Nixta Corn Liqueur
Wet version:
50ml London Dry Gin
10ml Abasolo Corn Whiskey
25ml Dry Vermouth
5ml Americano Bianco
5ml Nixta Corn Liqueur
In each, we simply floated a dehydrated lime wheel as the garnish but, as with any Martini, others would work equally well.
We think that the corn notes of the whiskey and liqueur harmonise very nicely with the botanical notes of the gin. We just call them 'Corny Martini (wet and dry)', liking the rhyme and the double meaning.

Just made up and tasted a drink that in this context, I might as well call the "Queen's Jubilee Martinez".

Same recipe as above but using a sweet (red) vermouth
1 oz. gin (citrus-forward preferred)
1 oz. Dubonnet
1 oz. sweet (red) vermouth (I found Dolin worked well)

Martinez purists will want to add a tea-spoon of Maraschino Liqueur.
And I did too.
Turned out, the drink is better without it.
Use a cherry garnish as a nod to the Maraschino Liqueur, if you wish.

Enjoy!

Unlike a few Discerning Drinkers below, I definitely prefer to keep this drink equal parts. I really enjoyed how honey-forward it is, with the lemon to tame the sweetness and the herbal complexity to play against. Highly recommended.

Now I do it with the Engine Gin. Italian, all based in auto culture, very herbal since it has the sage on it. It was the most herbal of all my gins, even when I used some very complex, this is beyond. I relly love it.

Swapped in black walnut bitters for the angostura and this went from a good cocktail to a very good cocktail

I'll try it with a Bowmore 14 before the Uigeadail. Just to ensure I'm headed in the right direction lol. Made with Uigeadail, that's a $50 cocktail in a bar lol. Fortunately, I have a bottle, acquired at a nice price ($105 CAD).

Nice idea.