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I used an unfiltered 'bedded' (aged in a 'bed' of fruits) pálinka in place of the kirsch which has a slight sweetness to it, so mine came out sweeter than what most people will get. Still a very enjoyable, flavourful drink. Would make again.

Following Florian Ruf's suggestion, we left out the sugar syrup and the cocktail was perfectly dry. It is a great blend of flavours. Went perfect with homemade toasted focaccia and a nice sharp Cheddar.

Maybe also reduce or omit the sugar syrup...

I found it not too boozy, but next time I will try to reduce the Kirsch a bit and add some more Benedictine. This depends surely on the Kirsch used.

I think dilution makes or breaks this cocktail so I have slightly reduced the booze and added a mellowing touch of chilled water.

I found this recipe quite flavorful, if a bit too bold and bottom-heavy (sweet, viscous) for my palate. Too much Benedictine (and I love that stuff)?... I took the recipe, reduced the (Clear Creek) Kirschwasser and Benedictine each to 1/2 oz, increased the lime to 3/4 oz, and added a 1/4 oz of Luxardo Maraschino. More to my taste, however, the Luxardo is arguably a touch too apparent, while the Benedictine almost gets lost. Interesting enough to return to and tweak the balance.