I upped the gin (used Tanqueray) slightly but kept other proportions as above. Really nice with Sacred Amber vermouth and the elderflower. Definitely going into my martini rotation.

I upped the orange curaçao slightly, which brings something out nicely but I can’t describe what it is. Used Plymouth gin and Dolin vermouth.

Tried again with Fee Foam with excellent results.
Why the dry shake???

I tried without the second shake. Did not see much difference. Maybe if using egg it would make a difference?

These ingredients seem the right proportions. I think works better, as shown, rather than on the rocks, unlike how I prefer my negroni. Might even grow to prefer to Negroni as it invites more variations.

I just used to make an excellent White Lady. I used a bit more than the specified. From Simon’s comment below I assume the additional dry shake (without ice) helps the foaming? Will keep the bottle in the fridge to ensure effectiveness.

Tried again with Fee Foam with excellent results.
Why the dry shake???

Excellent cocktail. I used Haymans Old Tom gin, Dolin bianco vermouth, Luxardo, bitters, and absinthe wash. I prefer the Old Tom rather than the London dry in this one.

Used Vermont raspberry liqueur in lieu of syrup (a bit less of it than the recipe says). Raspberry flavor can he strong so would balance with bit more of any of the other ingredients, probably the gin. Cointreau can be lost. Nice change from a cosmo or martini.

My Byrrh was bit aged so I did add a small dose of Luxardo, which seemed to perfect the cocktail. A wonderful winter drink. A few dashes of orange bitters also helps.

This would be a good after dinner cocktail. I found it a bit sweet so will try with a little less Grand Marnier. Essentially a GM martini.

Very drinkable. Looking forward to comparing with Maiden’s Prayer. May experiment with scotch in place of the gin.

Agree with all the previous commentators. I am wondering how the Lady would do as a pitcher full for a summer cocktail party? Must try it…

Very nice change to a standard G&T. Wondering if perhaps more than one dash angostura bitters is called for?

Famous Grouse and Boissiere dry vermouth seemed to play well, along with the Benedictine. Might try it on the rocks next time, or shake instead of stirring. Good after dinner.

Very good but I might try again with a bit more gin. That said, the ingredients all seem to play well together. As with any cocktail, things can vary with the citrus quality. Also will try with a Nick and Nora glass.

Yes, much improved! This is the recipe in the 18th edition of our book.

Definitely better version!

Suze is superb but can take command of a cocktail. This is an excellent showcase for it but for the next round I will reduce the Suze slightly. Or maybe a dash of soda?

Personally I would up the gin slightly and definitely reduce the sloe gin. As is, it is on the sweet side. As in the photo, use a cherry garnish rather than the orange. Don’t think it needs the bitters.

Further to my comment, I just looked
at your 16th edition and see that the amaretto amount is less and the gin and dry vermouth is upped. I will try this version. Why the change?

The amaretto seemed a bit too strong for me so will reduce it next time. I would think the marsala could also be a big variable. Really different and a creative martini variation. Will try again but play with the ingredients.

Very nice light martini-ish cocktail. Didn’t have the kina but did add a couple of dashes of orange bitters. Will have again.

Great tequila drink, but Suze is powerful so may want dial it down slightly. Nice alternative to a margarita.

Used Bulleit rye. Added a second splash of San Pellegrino water, which lightens the drink a bit.