Chris Garner

I agree. Been using it a lot with nigroni riffs

I don’t consider the Duke martini to be e a proper martini. Classic cocktail books will tell you to add way more vermouth to the drink then Duke’s uses (I think early days it was 1;1 and then 2:1 during prohibition in the US. I think a lot of people are not cocktail nerds and follow the crowd of whatever is he bartender makes similar to how the old fashioned is. They have just heard of the name martini and never actually cared to know what is in it.

I find Mandarin Napoleon to have the alcohol more present than Grand Marnier. Will try this as I have all the ingredients

You will find anisette cocktail in vintage cocktail books.