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Beefeater's juniper up top, Cocchi keeping it round underneath.

Tanqueray keeps it dry, and Punt e Mes adds bitter grip.

Soft Plymouth and rich Antica give the Classic body and a plush finish.

More Beefeater, with the same measures of Campari and Cocchi. The gin gets more room.

The Classic, lengthened with tonic for bubbles and a bitter-sweet finish.

Aperol pulls the bitterness down while Tanqueray keeps it upright.

Campari and Cocchi, no gin, opened up with soda. Bitter, red, and low in strength.

Select and Cocchi share the bitter-sweet centre, with soda giving them a longer glass.

Campari and Cocchi, lengthened with tonic. Red-bitter, low in strength, long and cold.

Cocchi gives the bubbles something solid to sit on.

Campari and Martini Rosso, with prosecco taking the place of gin.

Select brings a different bitter character to Cocchi and prosecco.

Buffalo Trace and Antica together, warm through the middle with a plush finish.

Rittenhouse brings rye spice; Punt e Mes adds its own bitterness alongside Campari.

Buffalo Trace and Campari, with Cocchi taking the full vermouth measure.

Suze brings dry, earthy bitterness, and Cocchi Americano adds a pale, bittered-wine lift.

Plymouth, Suze and Lillet, lengthened with tonic for another layer of bitterness and bubbles.

Luxardo Bitter Bianco and Dolin Blanc keep it pale, with Tanqueray dry underneath.

Smoke and agave meet Campari, with Cocchi filling the middle.

Vida’s roasted agave meets Campari, with Punt e Mes bringing bitterness of its own.

Smith & Cross leads, with Antica adding a darker, richer middle.

Smith & Cross keeps its place, with Cocchi bringing another wine character to the rum and Campari.

Campari keeps the red line while Cynar adds the shade.

Cynar has the bitter part to itself, with Plymouth and Cocchi alongside.

Dolin Dry takes the wine’s place alongside Tanqueray and Campari, in equal measures.

Agave-led and bitter, built on a split of sweet and dry vermouth.