I feel like shaking the cocktail has made it loose it's 'body' a bit, leaving a rather sugary flat taste. Will try again but stirred instead of shaken.

Thinking about your comment as I drink this, although I really am enjoying it, you are absolutely correct; it could benefit from a bit of acid. I have citric acid powder which I use for cooking, I was curious if you have other ideas as to how to introduce some acidity.

Hi ! Citric acid powder works fine for me, just make sure to dissolve it in a tablespoon of water first. You could also add lemon juice, but that would make the cocktail 'blurry' (and you would need more of it). Cheers !

Although a fan of Amer Picon in cocktails, I found this one a bit 'flat' at first. Added a knife's tip of citric acid dissolved in 2 tablespoons of water and 2 drops of 4:1 saline solution and that made a good cocktail a great cocktail (to my taste).

Tried this one (twice!) with different Calvados and Blue Curacao as I ran out of Orange. Besides the fact that the final color now looks as if this drink was made in Tchernobyl, this really IS a revelation.

Choice of Calvados however made a huge difference. I tried one with a Boulard Calvados VSOP, which makes for a more full bodied but less 'sweet apple'-taste, whereas a 'simple' 2 yr casked Calvados gave this cocktail a lighter, fresher taste.
Both were however very pleasant!

During my travels in Vietnam, I asked for a different version in - as I remember correctly - in 2 Lam son bar in Saigon (Hyatt hotels).

As I am a afficionado of (dry)martinis, this version included both dry vermouth and Gin on my request and had the following mesures : 4 cl London Dry Gin, 2 cl Dry Vermouth ( I think it was Dolin), 1 cl Midori, 2 cl Cointreau, 1 cl Lime juice.

The Vermouth brought down the sweetness of the Midori and added depth, where the Gin added stiffness.

This is probably a totally different cocktail then a Japanese slipper, but I liked it !

I missed the keynote flavour at first sip, but noticed the drink gets more balanced after a few minutes. Probably due to the shaking instead of stirring. The amount of orange juice used does not necessarily require shaking imho. Going to try with the suggested Blue Curacao.

I'm missed the keynote flavour at first sip, but noticed the drink gets more balanced after a few minutes. Probably due to the shaking instead of stirring. The amount of orange juice used does not necessarily need shaking imho.

A Fino Sherry with a somewhat fruity afterkick. Nice !

I am an enthusiast for Roku Gin, but my latest bottle had something that I would describe as 'cork', as in wine. I've had a similar experience with Etsu Pacific Ocean Water Gin, and now I'm wondering if this is just a bad batch or if Gin can actually suffer from the same bacteria (I guess ?) that makes wine smell and taste like 'cork'. Once again : I ve had like 10 bottles of Roku Gin so I'm very familiar with the taste, but this is extremely different.

I tried it with a London Dry, Fino Sherry, Noilly Prat, and a Martini Riserva Speciale Rubino and I must say that this version, although it seems 'simple', evolves quite complex. I accompanied it with an after dinner cheese and what a match !

Wow. Sidecars were already one of my favorites, but with the Pineau de Charentes and a little saline, this goes from a classic to a masterpiece ! Splendid !

Tried this one with Blue Curaçao as I didn't have any other Curacao orange Liqueur. Apart from looking a bit like stirred used motor oil, it does taste better than it looks 😂

Sorry! Too much Elderflower. Drop it in half. But I guess that is like the "how much Vermouth in a Martini" discussion. Might try Sally's suggestion and add some Lime for Acid. (It's no longer a Martini but a Cocktail though)

I added just 1 cl of lime juice and 1 dash of orange bitters, to balance out the sweetness of the Saint- Germain I used and that worked out splendid !

The best (for my taste) and somewhat bizarre Negroni turned out to be made in an Italian restaurant in my own hometown.
While I used oven-dried orange slices, they used a small red (hot!) pepper as garnish.
My current favourite: 1 part Broker's gin, 1/2 part Campari, 1/2 part Galliano, 1 part Martini Réserva Speciale Rubino and a small hot red pepper.It contrasts beautifully with the sweetness of the Rubino and takes the bitterness to another level. Give it a try !