I was wondering how much the blood orange flavour should be colouring this. Mine was having real trouble fighting its way through the Maraschino - which on its own was playing very nicely with the Bols genever and infinity bottle blended scotch. But the whole thing was flat. I added citric acid, saline solution and a spray of blood orange peel - and it's very delicious, but I have no idea if this is the right flavour profile.