Patricio González-Careaga López-Tapia

A "Marianito" here in Bilbao is just a smaller sized vermouth. Most people order that instead of a" Vermouth". This "prepared" version is what we call a Marianito Preparado.. Every bar has their own recipe, but it's quite Vermouth-forward: something like 7 parts Martini - 2 parts Campari - 1 part Gin. Difford's recipe could be my favorite though, more Negroni-styled 😎

Is it Ginger Liqueur, or Ginger Syrup?

So it's 1 dash Peychaud's before shaking, plus one for garnish? 2 Dash total? Thanks :)

Amazingly Good, one of the best ever. Shouldnt it be fine strained after shaking with juice? Thanks for the incredible recipes.

I noticed this recipe, as with the Manhattan Perfect and Martínez (Diffords), says Fine Strain. Why’s that, being all stirred and juice free? Thanks :)

Did this with Giffard Fruit de la Passion Liqueur and Giffard Fruit de la Passion Syrup, so not a pink cocktail in my case! The result was quite fruity, not so tequila-forward

I used Txabarri Bizkaiko Txakoli instead of Chablis. More notable, I accidentaly used vodka ínstead of gin, and must say the result was still spectacular!

Is the photo a strawberry mojito? Also, is the glass filled with cracked ice?

What is the best way to obtain Fresh pineapple juice? Blender? Juice Extractor? Add water? This makes a big difference and it doesn't get much mention as far as I've seen...

I understand the glass is ice-filled, right?

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Oops, you're right! Thank you :) Actually, was doing it wrong (5ml TOTAL), and was LOVING it! Also the 9 people I made them for LOVED the 10-3-1 (wrong) formula! Was with aged rum though (2 Maderas 5+5), maybe that has sth to do as well... thanks anyways and congrats for this wonderful recipe.

I think on the ingredients list, the "5ml sugar syrup" was meant to say "10ml"? Thank you :))