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.