I’ve been making this regularly with vodka as I don’t have bison grass vodka but today I used Rhum clement blanc and O Purist tsipuoro to try and substitute for the grassy, peppery flavours. Definite improvement on straight vodka and a good use of some of my more unusual acquisitions. I always omit the sugar syrup is its plenty sweet enough for us without it.

I found it too sweet even dialing back the syrup to a scant tsp, so I remade it without any syrup at all. Magnifico! Tart, herbaceous, and complex.

Initially hits with a familiar sweet-sour profile, then the richer fruit, floral aromatics and herbal notes come through, with just a hint of bitterness from the Suze. For me this was on the sweet side of balanced: I often have to go easy on the citrus juice (I think Australian citrus is picked very under ripe) but in this case needed the full complement.

A new Christmas classic to sip while watching an old Christmas classic!

This is a fabulous drink. Standard Difford mainstays - Maraschino and Elderflower - in evidence, but to great effect.

Have tried this twice, once with Briottet Maraschino and once with Luxardo Maraschino. The latter punched through and made for a more satisfactory balance, spiritous and light. A fascinating combination of flavours overall!

Wow! Floral, fruity, boozy, sour, herbal and bittersweet all in one drink. Wonderful combination. Must be shared.

I think there is a mistake with the amount of maraschino.

Also delicious with regular vodka!