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Wonderful drink. At the suggestion of a local restaurant that introduced me to this cocktail, I used 1.5 Highclere Castle gin, 0.5 Lustau cream sherry, 0.75 lemon, 0.5 Giffard orgeat and 2 dashes AB. Wonderful.

Not really surprisingly I’ve found that this cocktail is all about having a good orgeat. The first time I made this I used Monin and wasn’t too impressed since it was a tad too sweet and one dimensional. Now I’ve made homemade orgeat, and the cocktail is now much more complex. I used No 3 London dry gin which worked perfectly.

As described, subtle and surprisingly dry.

Made again but added 1/2 oz more gin. Was perfectly balanced on the sweetness. Also added two drops of Difford's Daiquiri Bitters.

Just delicious. I am not an orgeat syrup fan but it is perfectly contrasted with the lemon. The angostura gives that finishing touch. Makes a good mid summer pre dinner drink.

Without doubt one of my all time favourites. Naturally we make it with Sky Wave Grapefruit Bitters!

How have we never had this cocktail?! It's a mystery. We really enjoyed it on a muggy July evening! Well balanced as written. I didn't think "refreshing" when I read the ingredients, but it was. This will go into our rotation for sure!

Quite sour. I was hoping the orgeat would come through a lot more. I eventually added a barspoon more of Orgeat, and that improved the taste, though it also cut through the lemon, maybe a bit too much. Also, it looks extremely orange due to the bitters. Was it too much?