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Not liking sweet cocktails, made with dry vermouth. Still found it sweet. Would leave out the sugar syrup. Very enjoyable cocktails. Did add some Grapefruit bitters which pulled out the flavours more.

I found that vermouth predominant. Maybe I should try with proper grapefruit (tried with fresh spanish pomelo).

I really enjoyed this one.
I was concerned that the quality of the ingredients could make or break the result, but my first attempt turned out great.
The funkiness of the rum (Havana Club 3 Añejo), the complexity of the vermouth (Carpano Classico), and the unexpected harmony with grapefruit created an impressive balance.

I can confirm that the quality of the grapefruit juice has a disproportionate influence on the overall experience (mine was definitely subpar). I also think a mid-range rum in terms of assertiveness is probably optimal. Mine was a bit too quiet and didn't register, but an overly funky spirit would throw this drink completely out of balance.

How is it 8 in the scale of sourness when there's Rosso Vermouth + sugar syrup and not a single sour ingredient?

My grapefruit may have been on the sweeter side but a few dashes of Peychaud’s balanced things out quite well.

Indeed the grapefruit determines how the drink will turn out. I had what looked like an average Ruby Red Grapefruit. It resulted in some unusual, earthy tones, which wasn't too appealing, in my opinion. I do wonder if the sweet red vermouth contributes to that.