I thought this was really great! Feels like a D&C cocktail but more accessible with no need for complex infusions, etc. I don't have an aged agricole so split that component between uruapan agricola and barbancourt 8, and subbed 1/4oz giffard pineapple for the pineapple syrup. Worked out great, love the tropical context for cynar.
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Ben Leighton
I just love this as a template to showcase different spirit-liqueur-bitters combinations using essentially the same ratios. Two favourites so far are the Eel Bar marianito already in Difford's Guide (rhum, curacao, ango) and a 'Californian' marianito (mezcal, aloe liqueur, orange bitters).
Made this with clairin after I saw the article on punch, absolutely delightful drink!
I recently tried this with TCRL High Seas (a Panama-Jamaica-Martinique blend with light aging) and an amber vermouth (the M&R ambrato or Rockwell's native amber). Worked great and gives some of that feeling of blended vermouths without multiple bottles...
Found this to be a delightfully interesting and savory martini with Hendricks Neptunia and Lagavulin 8 for the most Scottish martini I could imagine...