Ares

Well, I'm actually out of London Dry but this didn't stop me from trying this one. I decided to go for a 2:1:1 ratio so I used 22.5ml for both crème de cacao (Bols) and triple sec (Cointreau), and the gin I used was Roku.

You can't go wrong with chocolate and orange together, and they are definitely the first thing I could taste, but the gin follows right behind and leaves a very pleasant aftertaste that lingers in your mouth.

It's simple and good, has a nightcap cocktail vibe. I suppose the brands you use will make this cocktail very special or very weird, but experimenting is fun, so I'm definitely coming back to this one.

Need more recipes using cream of coconut without using pineapple (I am allergic) and decided to try this one. Very refreshing and sweet. Used less orgeat than required because I was scared of it being too sweet.

The combination of sherry and coconut is very interesting and tasty, so I'll definitely come back to this one and experiment with the ratio a little more.

Another update because I forgot to give one; I think I prefer a blanc vermouth over a dry vermouth for this one. For the blanc vermouth I used Dolin and for the dry vermouth I used Martini, but I wonder how it would go if I used Dolin Dry and Martini Bianco. Maybe in a very distant future I'll try different brands.

Coming back to this as an update, but IMHO a very smoky mezcal works best here. For the first time I used Montelobos and the second time I used Lopez Real. They are both great, but the Montelobos has a very smoky flavor that balances very nicely with the angostura bitters, while the Lopez Real felt a little one dimensional.