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Made it with Milagro Reposado; no Punt e Mes so used Alessio Rosso, which was great in this drink and works well with Difford's chocolate garnish suggestion. Squares of chocolate do not skewer well on toothpicks or cocktail swords and a square of chocolate at the bottom of a cocktail glass looks more like a mistake than a garnish so I did something I've done before (e.g., "Munich Negroni Western Style") and grated a light dusting of chocolate over the drink, which enhances the nose as well.

For us this was a bit sharp on first, immediate sip but mellowed and resolved harmoniously as a bit of warmth crept into it. So our advice is to delay that first sip and be a bit patient. It will reward beautifully.

Hi sounds interesting. I assume a typo above “ reducing from a US 2oz base to a UK 50cl base ” - unless you’re making these by the pitcher! Thanks for including the original recipe as 5/12 oz is beyond the resolution of my measuring device.