Intriguing enough that I made it three times. The ratios I settled on removed the sugar syrup and replaced it with white rum (Bacardi Carta Blanca, though I'm now pondering a rhum agricole). I also thought of using a tart cranberry juice, considering the Pierre Ferrand Dry Curacao and the convenience store cran cocktail I used both lended a bit much sweetness, in a nature as such that it obscured the flavor of the PF. I'll be coming back to this...