Ignacio Seligra

Tried it first before the other contestants cos sounded weird and uncommon (and couldn't be bad at all since almost won the contest!), and have to say it's interesting and memorable. The salty-savory part shines within the most conventional sour-sweet part without overpowering it. Definitely worth a try or more.

Any ideas?

Maybe adding some absinthe for the sudden-death shootout, uh?

No Penalty-Shootout Martini yet??? What if needed??

Fabulous! Love the citrus hit. Definitely stirred - no syrups or other unctuousness to contend with. We see what you mean about the similarity - texture and herbal notes - with a Corps Reviver No 2, but without the absinthe, which some will find a bonus.

So true with stirred! This one surprised me, since its drier than sounds - thanks to the small amount of juice & liqueurs and the huge amount of Martini-Mix, and the stirring technique. Definitely worth the try.

The original recipe includes "Zumo de Limón".

Right, and as a spaniard I know what that means, but maybe not all others who read the original recipe knew it means "lemon juice". Without a quantity it could be mistaken for lemon twist. I saw this recipe in Absolut.com (where it subbed Grand Marnier for Pimms Nº1 - !!??) and in CocktailBook.com more or less exact and none had lemon juice as an ingredient. The last one probably thought it meant lemon twist since they included it. Its interesting how recipes change and mutate over years, and mistakes and misunderstandings travel from one recipe to another. Mistakes are probably a creative part of cocktail history.

Should we stir it as specified Mr. Difford? Just double checking

I have found this cocktail elsewhere without the lemon juice, only with the spirit, liqueurs and vermouth, so the stirring comes probably from that error / variant / who knows what. Named as "Mar deL Plata", emphasis in the "L".

Quite contradictory named, since it goes no-Olive(r), no-Twist. Maybe should be No-Dickens' Martini?

More in the medium-sweet side of the sweet-dry balance (at least with Domaine de Canton), but delicious and enlivening anyway. Those preferring dry martinis should up the dry ingredients. All in all, by far on the good side of the good-bad balance!

How can it say 38,58% alc./vol. when the only 2 ingredients are 55% and 43%?? Does that include dilution? My old math teacher would say 49%!

A must try for mezcal lovers! Made with Del Maguey San Luis Del Rio. An advice: the frothier, the better.

Except for the garnish, this is a Vermuttino, as appears in this same guide.

Nice one. Sounded like there was too much absinthe but the vermouths tamed it well. Ok it's an absinthe-forward cocktail both in color and taste but sits well with the other ingredients. Will rather stir it next time: long and ice-cold.

Quite interesting! Might need some tinkering with proportions (maybe lessen the bitter?) but it gives what you hoped for: dry martini meets subtle negroni. Worth the try and probably the repeat.

Not bad but don't think the apple - rum funk combination is really harmonic at all. Beware with the absinthe: large dashes will overpower this subtle concoction.

Peychaud's imparts the nice pink color but nothing else, that I could perceive. Maybe other drinkers will tell the difference, but for me it was just another nice 5:1 dry martini with a slightly different color.

Great Last Word variant; surprisingly not named after that classic but has same 3 of 4 ingredients of the Last Word (just swaps Chartreuse Green for Becherovka) and almost the same 1:1:1:1 proportion.

Absolutely great for at least two reasons: first, its a plastic jigger so won't break but also won't get affected by lemon juice, and second, it ends the doubts and mismatches with 'what's exactly a dash'? Perfect for exact tiny amounts.

Alcohol content of the undilluted mix must be a whopping 50%ABV, since it's 2 parts Green at 55%ABV and 1 part Yellow at 40% (my bottle says 40 and not 43).

Quite intriguing alternatini, but who has both Tomato liqueur and Coriander bitters?? Not to talk about the Tomolive! Well I wish that was me. Hoping for feedback at least.

Shouldn't be the pear liqueur / eau-de-vie proportions reversed? A 4:1 ratio between liqueur & lemon juice seems cloyingly sweet in the final result. Not to talk about the addition of pear juice to the mix.

Amazing how the eggnog-aftertaste of Advocaat survives to the vanilla-gin sour first kick, even with such a small amount of it. Worth the try. Well balanced also, at least for my taste.

This one is calling (loud) for a sugar cube coated in some bitters, maybe Boker's or vanilla, cinnamon or the like.