Matthew Fowler

Added 5ml of Ancho Reyes to straight bourbon try and get the same effect as the chilli bourbon. Seemed to do the trick, definitely got some heat from the drink but in no way overpowering. Could still taste all of the individual elements.

I normally love campari but it was a bit jarring here, was drinking it thinking I'd just prefer a tequila martini. The blanco vermouth addition to the original recipe does seem bang on, it just such a good compliment to the tequila.

We had been adding a dash or two of celery bitters to give a really clean and crisp vodka martini, but the ginseng bitters suggested here is a fantastic improvement.