John McLaughlin

There’s a Classic Martinez recipe in the Cocktail Codex: 1.5 oz gin, 1.5 oz sweet vermouth, 1/4 oz Luxardo. I like these ratios substituting in blanc vermouth and Suze. I appreciate the bitterness but its a little heavy for me, one to one.

I’m a wimp when it comes to Suze and Campari. I like Negronis with more vermouth and less bitter aperitif. Is there a professional term for this kind of build?

This recipe is perfect in my opinion. I get the same thrill when I taste it as I do when I’ve tried a Last Word. I’m wondering if the same measurements would make a perfect Last Word, subbing Chartreuse for Crème de Violet. Thank you for this wonderful experience.

We get average lemons at the bar I work for. If I make a whiskey sour, I drop a small slice of orange in the shaker before shaking. It kinda rounds out the harshness in my opinion. I’m not sure if it would work on an Aviation. We never have Crème de Violet. Im definitely going to bring in my own bottle so I can try this recipe out.