Ran out of Cointreau so used the next nearest thing I had: Italicus (!).
50ml Reposado; 50ml Blanco;
50ml Italicus; 25ml Agave syrup;
Juice of one small lime; small pinch of salt crystals; five thin rings cut from the end of a (relatively) mild red chilli; shake well with ice (as I wanted to dilute this a little). A surprisingly drinkable and slightly piquant margarita!

My version of this tonight is a bit of a mashup of what was available…

Aberlour 14yo
Talisker Skye (a dash for some smokiness)
Carpano Antica Formula
Martini Riserva Speciale Rubino
(about 1:1 of the vermouths)
Drambuie
Benedictine
(also about 1:1 of the liqueurs)
Peychauds — dash

I love a good Manhattan but there’s a complexity of flavours to this that makes it just a little bit different — and very enjoyable!

This is very close to what I do. I like the added flavour of a small amount of the syrup from the Luxardo cherries. I also use a dash of actual Luxardo maraschino liqueur alongside the orange butters; it adds a nice “woody” flavour but it needs a delicate touch as it’s a strong flavour that can easily overwhelm everything else!

My favourite vermouth: rich, complex, sweet but with a subtle bitterness. Makes a killer Manhattan but is fabulous on its own.