Made this with a straight dry Gin, and then with a Barrel Aged Gin. The barreled gin I used seemed to help round out the herbal notes for a fuller drink.
Richard Sloan
This is fantastic. It was so easy to make and the celery flavor lingers nicely in a cocktail. Great in a Gin Basil Smash!
I did not have the Bendictine, so I made a version of this with PX Sherry for a less herbal drink. The raisiny flavors of the PX go well with the Fernet and spicy Rye.
One of my wife's new favorites. The mix of Hazelnut in with the fruitiness reminded me of Macadamia Nuts.
Made this with a grind of pink himalayan salt in place of the saline solution with good success, but I can see where it would be good to use the solution for a consistent approach.