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It's certainly elegant but, to our taste, a bit timid and a little overly sweet. On a second pass, we reduced the dry curacao to 45ml and increased the rum to 15ml; split the juice 50:50 (20ml each of lemon and pineapple); reduced the sugar syrup to 5ml; and added a dash of orange bitters. Better for us, still elegant and hopefully not straying too far from the original intent of the recipe.