After making several of Simon’s drinks, I’ve learned that we have a different tolerance and judgement of “sweet”. I made this recipe as written (only switching brands), but used simple syrup instead of rich syrup. The result is a lovely cocktail that shows off my delicious Esquimalt vermouth from Victoria, BC, Canada. It’s made with mead (honey) and is absolutely wonderful! (Shameless plug, I know. 😉) The cocktail is boozy and sweet and entirely enjoyable.

Don't think it needs the sugar syrup, unless you have a very bitter grapefruit. Even with Punt e Mes, it's more a smooth vermouth and grapefruit drink with little genever malt.

Made it without the sugar syrup. Love the flavor of the Jenever coming through. I used a Zuidam bottle.

Very nice and very different cocktail. I used Old Duff Genever and Chazalettes vermouth rosso. I shall return to this woody, earthy grounded cocktail in evenings with friends.