Chris Brislawn

It's pretty much on the most direct driving route from Seattle back to Santa Fe, and my sister in Seattle recommended we stop there and visit The Thief wine shop. Turned out to be a great recommendation.

This may depend on how dry you like your martinis; I lean towards 8:1 proportions. You should also try Difford's "Quill Riff" (which I think should be called the "Quill Bianco"), a White Negroni variant using Luxardo Bitter Bianco that benefits from an absinthe wash (the innovation in the red version of the "Quill" cocktail).

Revisited this recipe. A particularly good variation is to increase the cognac (Remy 1738) to 1.5 oz for somewhat drier 3:2:2 proportions and split the curacao between 1/2 oz P. Ferrand Dry (orange) Curacao and 1/2 oz P. Ferrand Limited Edition Late Harvest Moroccan Yuzu Curacao. The orange bitters were replaced by a dash of Bitter Truth Lemon Bitters. No yuzu zest so garnished with an orange twist. The Moroccan yuzu curacao and lemon bitters increase the complexity while preserving the citrus focus of the original and take this to a new level.

Like John, I used Lillet Blanc and Kina L'Aero d'Or, though I upped the L'Aero d'Or to 1/2 oz (15 ml) to bring a bit more bitterness and complexity to the drink. Cocchi Americano has a spice flavor component that sometimes clashes with white cocktails, although it might be ok in this one with the OJ and the apricot liqueur. Try L'Aero d'Or if you can find it (may not be easy!)