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I liked this better than the (very similar) Jack Dempsey - I guess that the grenadine and the increased gin are the keys. I like how the rum and the gin work well together (even though this cocktail is more gin heavy, I thought it was light on the botanicals), and I think the grenadine adds slightly more depth of flavor. I also added a drop of saline, which I like to do with fresh citrus.

A summery drink. Interesting how the rum's sweetness is balanced by the botanicals. (Cruz Rum and Sapphire Gin)

Started mixing the cocktail as listed. Found it fairly balanced. Very citrus forward and dry. Omitted the rich syrup the second time mixing it and it was also enjoyable. It became a more sour and dry cocktail. Either way, this was very enjoyable.

I used the recipe from the 16th edition, 45ml each rum and gin, 15 ml grenadine and lemon juice. Fabulous cocktail, just the right side of sour for me. Pretty potent though!

Went with a E.S.A. Field Barbados white rum at 43% for lack of Simon’s special blend. Probably lacked some subtlety as a result but still delicious. Agree with @John Hinojos about reducing the grenadine syrup for those of us who like the sweetness toned down.

This one is deceptive. It does not taste like there is the amount of alcohol in it as it contains. Liking our cocktails a bit on the sour side, we used only 1/2 the grenadine. Very flavourful and enjoyable.