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Fruity, zesty, delicately herbal orange laced with gin. Modern bartending convention is to stir rather than shake this "Martini" but it's better shaken...
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.
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.