David Stanford

There is only one way of improving this.
Exactly the same but switch out the syrup for “jalapeño agave” syrup.
Made by bringing a chopped jalapeno in 90ml of water to the boil, remove from the heat, leave for 5 mins then stir in 45ml of agave nectar, fine strain and refrigerate.
The perfect “Jalapeño Margarita”.

I make mine as follows…
50ml Pisco, 25ml simple syrup, 25ml lime juice, 25ml egg whites, 3 cubes of ice. Blend until smooth, pour into a tumbler, add 3 drops of angostura bitters.
It’s moreishly sweet, sour and smooth. A real crowd pleaser. Always works better than shaken varieties I’ve tried.

Or… is the extra sweetness achieved by a 1:1 ratio and higher ABV bourbon (I’m already using Wild Turkey 101 which is 50.5%) considered a better result? ?

Surely we need a specific “Cherry Manhattan”? Like a lot of my fellow commentators I like a little of the cherry syrup in mine for the perfect balance.
In my case 50ml Wild Turkey 101, 25ml Martini Rosso, 1 dash Angostura bitters, 2.5ml syrup from the jar of maraschino cherries. Perfect! ?

Surely we need a specific “Cherry Martini”? Like a lot of my fellow commentators I prefer a little of the cherry syrup in mine for the perfect balance. In my case 50ml Wild Turkey 101, 25ml Martini Rosso, 1 dash angostura bitters and 2.5ml syrup from the jar of maraschino cherries. Perfect ?