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So so simple, is good in its simplicity. Mine is reddish since I went enthusiastic with the Angostura. I used ALLULOSE. Since IN mexico everybody has or will be diabetic, I have a glucose sensor: Monk fruit triggers my sugar, agave syrup=hiper glucemic. This thing allulose is relatively new CERO glucose peak, and is the thing I use in all my cocktails. I learn how to equilabrate the taste and I never have peaks even when I make many cocktails a week. :D