Sticking to the prescribed ingredients, I found this recipe way too sweet. I proceeded to repeatedly cleave down the measures until I was satisfied. And I did this too many times, but it could be blamed on the Cocchi di Torino and Luxardo Triplum. I settled on a 5:2:1 with those. I tried Georgann's mistake afterward (with Noilly Prat dry) and it was a vastly different swill. Still some work to be done. I'm guessing French brands of the latter two ingredients will be more pleasing. You tell me.

Not a radical recipe, but a very nice cocktail. Gin and vermouth are obvious, and the Cointreau gives a nice orange twist on the flavor. Obviously sweeter than a Negroni, but if you like Negroni and it's variants I think you'll also like this.

Had it again, as it was a delightful as we remembered. Happy Vernal Equinox 2024.

Just knocked up one of these and it is first class. I’m not usually a fan of orange flavours, but here the balance is exquisite.

Very much enjoyed this as an after-dinner Martini, constrasting with my usual dry Martini aperitif. I didn’t find it overly sweet, as others have, but then I do have a sweet tooth.

Loved the subtle citrus hints and background herby flavours.

Accidentally grabbed dry vermouth rather than sweet, but ended up with a very pleasant aperitif that might appeal to those finding the original too sweet.

tastes like boozy and bitter candied orange peels. like others noted, might be better with more gin or dry curacao

I found it a bit on the sweet end (As one would expect for the ingredients). I would Adjust the ratio to be more gin-forward.

Very good for before dinner. We used Dry Curacao for the orange flavour.

This was much better than I had expected. I used Tanqueray Malacca and it was just perfect for this.