Lawrence Asrikin

9.5

Move over Cocchi and Lillet! This is perhaps the best quinquina vermouth I’ve had. It’s a good aperitif when served up or chilled, but the extra cardamom kick makes it a great cocktail ingredient. It makes a really good Vesper, but try it on a Bijou:
- 1.5oz navy strength gin (I used Krobar from Paso Robles, but Plymouth or Hayman’s should work great)
- 0.75 oz Green Chartreuse
- 0.75 oz ?! no. 73
- olives or cherries — a year ago

Nicole Nguyen

9.2

Cool, refreshing, mellow — 6 years ago

Harold Trimmer

8.9

Delicious and refreshing. — 6 years ago

Michael Wehner

9.5

We liked this both as a dry martini and as a vesper — 3 years ago

Willem Jan Withagen

9.0

Rozes, almonds, mint, touch of citric acid. — 5 years ago

r c

9.3

use this instead of Lillet in a Vesper. Have been told it is closer to the original more bitter notes of Lillet in the Fifties when Ian Fleming created the cocktail. Incredible addition to a classic cocktail. — 6 years ago

Steve Anderson

9.0

NatDiego - 2018. San Diego represents. Unique Marsanne Cinsault blend. Nicely chilled on a warm day. — 4 years ago

Lawrence Asrikin

9.3

Perhaps the best infused Gin for cocktails. Add Lillet and lemon peel for a Vesper or simply add good tonic water. You could even enjoy it on the rocks with a slice of orange. — 6 years ago

Jim

9.5

Makes a KILLER vesper or regular martini!. Super SMOOTH!!🍸😎👍 — 6 years ago

Hanif Perry

9.2

Nice fruit. Strawberries and very light tannins and acidity. Round and long finish. — 7 years ago

with Shafiq