Steven Wacker

Agreed. Too dry! I've swapped out dry vermouth for bianco vermouth and slightly tweaked the recipe. Many thanks for the feedback.

I only had dry vermouth, and yes definitely too dry. Upped the sugar to just shy of 0.5oz and that seemed to work.

Love martinis and absinthe but felt this neither one nor the other and the absinthe overpowered the drink. possibly cut to a rinse,

I think I started with too little absinthe and added more. I don’t think it helped. I’ll be sticking to regular gin martinis.

Whether you are looking for a Manhattan or an old fashioned riff, this has you covered. It might also be the very first drink I’ve had that was improved by smoking.

Very nice work, Simon.

Paired with popcorn and IT Chapter 2.

I purchased a bottle of Crème De Casis De Dijon and the experimentation has begun.

This is lovely. Lot 40 Rye and Taynton Bay Orange bitters (shoutout to Invermere BC). Had no Campari-Style liqueur so I had to resort to Campari.

Agree with Caspian that this could serve as a digestif or an aperitif.

This was great, and not what the comments prepared me to drink. It is more vesper-like than a martini, and the additional of the peated Whisky added a lovely touch.

Agreed. Though, I enjoyed it much more than a vesper.

I tried both with and without the vodka (ok… I made it without vodka, then had a sip, and then added the vodka), and I think you could make the case for either depending on how much you like peat. I also upped the peat to 1/4oz. I just assumed 1/6 was some sort of type-o, or perhaps an accommodation for someone with unfathomably short arms such that they could not hold their whiskey bottle to pour a sufficient amount.

I suppose if you don’t like peat then a little vodka and gin isn’t going to address that.

Decided to have a go at this tonight but no Daiquiri Bitters, sorry Simon - I need to pop up and get some but for whatever reason the Peychaud's kept looking up at me and I'll be, two dashes later - it married up pretty damn well with the Chartreuse.

I also did not have the bitters (I swear every cocktail I look at calls for Difford’s daiquiri bitters!) but absolutely do not let that stop you. Fantastic cocktail.

Excellent indeed. I had to resort to a sweeter Madeira but I assume that wasn’t necessarily a bad thing.

A nice drink. I managed to keep my shirt on so I cannot say for certain how that affected the experience, but one supposed it made it more enjoyable for others.

I’d normally never say this, but I think this benefits from erring on the side of extra maraschino.

As always, try the Dammit Jimmy!

Great cocktail.

I first encountered it at the Rabbit Hole “speakeasy” at Sandals Ochi. This was where I experienced my first true cocktail (the excellent Bees Knees) so it holds a special place in my heart.

Most bartenders will make the equal parts recipe. But one year one bartender gave me his preferred recipe of 1.5 dewars, 0.75 sherry, 0.5 amaretto. Give it a try if the equal parts recipe is too sweet.

Excellent cocktail.

As usual I substituted dry sack for fino because that is what my poverty bar stocks. Noilly prat ombré for vermouth and divina blue cheese stuffed olives. Upped the sherry a bit because sherry.

Now I am faced with the usual martini conundrum of one not being enough and two supposedly being too many.

Lovely. Perfect after dinner on an autumn evening.

Not sure how to classify it, but it strikes me as a sweeter alternative to an old fashioned.

Upvote to Nathalie’s comment.

I literally just signed up to promote this cocktail.

It may not be for everyone (apparently some strange people don’t like sherry, dry vermouth, or sake) but to my taste it may be the most perfect cocktail. THANK YOU for this epic invention.

I don’t often have fino sherry so I usually resort to Dry Sack. But strangely I now prefer the nuttiness to the fino. Plus this makes for a great excuse to try more aged rum. But I keep coming back to the Bacardi Superior.