Subbed a few mls of rose syrup (mostly because it was in the drinks cabinet and I couldn’t be arsed to go to the pantry). Was (unsurprisingly) a little too sweet but not unpleasant. Will try again to compare and contrast with the proper recipe.

Agreed, this is IMO a Perfect Manhattan rather than the notionally perfect recipe with equal dry and rosso vermouth.

Used Johnnie Walker Black Label and it really does taste like a ballroom floor! Excellent.

Really very delicious!

Very nice and savoury. The Italicus adds interest but doesn’t overpower.

Used demi sec Cremant de Samur because that’s what what I had. Meh. I love all these ingredients but was underwhelmed by this.

Really enjoyed this. Don’t always keep Dubonnet in the cocktail cabinet but welcome when we do. My husband went rogue and made this with Johnnie Walker Black Label which might be unorthodox but is, if anything, more delicious.

Excellent. Ideal when you want something not absolutely bone dry but not sweet either.

Really good. Was even better when (due to running out of bourbon) made with Johnnie Walker Black Label

Delicious. A new favourite!

Had to substitute damson gin for sloe as realised too late that I hadn’t decanted the sloe. But very nice all the same.

Still too much Italicus 😞

Was looking for a recipe that used an ancient bottle of Fragolino liqueur that someone gifted us. Made do with 25ml creme de framboise and 50ml vodka. Omitted the sugar syrup because I didn’t have any - certainly wouldn’t want it any sweeter with the framboise in the mix. Would perhaps benefit with a little added freshness - maybe a sliver of lemon peel in the muddle or as a garnish?

Far, FAR too much Italicus. Much better with a 3 (or even 4):1 ratio

Delicious. On second try I doubled the violettes but not the absinthe - the absinthe is so overpowering that it’s more balanced (to my taste) that way.

Very vermouth forward. Not unpleasant but I think I would double the gin next time - probably perfection for me then.

Delicious, dry but fruity. A nice alternative to a Manhattan.

Gorgeous. I didn’t have peated whisky so used 2 drops of smoke flavouring. Dialled down the line a little too, but that’s my personal preference.

Bought this on spec on a ferry and thought it sounded right up my street. Should have read Difford’s first. Aggressively zesty bitter is right. Tried in both a “straight” martini and with Italian vermouth. Both, unfortunately, undrinkable for my palette - and I’ll pretty much suffer through anything.

Absolutely superb.