Used Martini 1872 Bitters and Noilly Prat Vermouth. Took John Carr’s advice and used Navy Strength Gin. Thought, ok but harsh..then paired it with Chicken Liver Pate and it was TRANSFORMED! My God, it went Skywards, a totally lightened experience, devine! Haven’t tried Cheese yet but this is absolutely a Cocktail to have with Nibbles….Brilliant.

there is a shortage of Chartreuse??! Mort a ma vie!

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.

Had no Amaro the other night and had already squeezed the fruit so tried Bergamot liqueur; made for a much lighter fresher drink which was surprisingly pleasant. So much fun to be had around this basic combination.

Gosh, have just tried this but with 100 proof Rye, Montenegro amaro, homemade Hazelnut Liqueur and Antica formula and it is scrummy. Thought I'd better write this before I have another.

a Daiquiri would be my favourite cocktail and I leave out the sugar, but no amount of sugar could make this palatable. Maybe I have a particularly rough bottle of Cachaca but I won't be trying this again.

So, maybe what we need here, is Kiwis, mashed and strained, add Spirit and Liqueur and Juice, shake with ice and see what we get! I love this website because it inspires. Truely.

My problem is after a lifetime of Marmite abuse and a couple of decades of smoking my palette is not what it should be and I find vodka a very difficult spirit in cocktails as it adds nothing... unlike Gin which brings all sorts of flavours or Rum which has a complexity of it's own. Maybe I will try this recipe with Gin, or, I wonder, if we were to add something like Gren Chartreuse or Absinthe or Falurnam in small doses or Grand Marnier or Benedictine or something just to add layers in there

Ok, gave this a go as we had a pile of Kiwis in the bowl...I agree with Vincent, the vodka was lost, so I tried adding a Lime to sort of bring the whole thing together and I didn't add sugar; this was better. The main prblem seemed to be in mushing up the fruit sufficiently and then being able to strain it to avoid a glass of alcoholic fruit pulp. the straining process took a LONG time using a hawthorn and a fine strainer. I wonder is there a way of extracting the juice first and then using that

A W is right, this is a fabulous cocktail and has become a House favourite. The recipe is robust enough to allow for variation according to availability/taste and experimentation. Love it.

Cuban Rum, no sugar. Fab.

Much like Letti before me I made this with Elderflower cordial,1/2 a shot (if you can find the purple leafed Elder the flowers make a pink cordial) and substituted the Maraschino for 1/2 a shot of Cointreau to try and balance the sweetness. 1/2 a shot of Lemon juice then brings the whole thing together and the pink cordial imparts just a hue of colour. Beautiful.

Went with the full half shot of Lime. Wow what a winner! Dryer the Gin the better. Family Fav. now.

slightly on the sweet side. half a shot of Maraschino should suffice.

replace the soda water with Mediteranean Tonic water, The Martini with Antica formula or even better "Muz" by Ecologics Bonastre. In fact I make a Negroni and then top it up with the Tonic. Fantastic taste of the Med. Takes me straight to long hot late afternoons among the scrub and sage. Wow.

How does theirs go blue? mine is mud coloured, more a Muddy Peak than a Blue Mountain. Tastes good though.