Made from the recipe in your book and then noticed the changes here online: you have decreased the gin and vermouth and increased slightly the other ingredients. I will try again with this online version, and interested in the salt added. Also, nick & nora glass change is a good idea. The book version is a bit boozy.

As ever one of many Diffordians without *all* the ingredients! Made one last night subbing the Apricot for home made Plum Brandy and it was indeed rather nice. But tonight a repeat, however, this time with some very pleasant Walnut liqueur I picked up in Grenoble over the summer and it makes for a rather lovely sipper for sure.

A nice light drink which initially reminded us of an Alaskan cocktail, albeit much less intense. A good addition to our go-to cocktail list!

Made a variation on this with cherry brandy liqueur and blood orange gin. Probably could have dropped the cherry liqueur to 7.5 ml, but otherwise an enjoyably balanced drink.

Nicer than I thought it would be. Dangerously close to the wash line though, carrying this up the stairs to bed was fraught with danger

A fresh, fruit laced cocktail with a touch of complexity to make it not ‘just’ a simple fruit drink. Just what he intended I would suspect!

Having found the original 2:2:1:1 recipe on several books, I tried those proportions. While the flavour is delicious, it is indeed too sweet. I should know by now that I had better trust Simon’s adaptations! Will try again with the 3:3:1:1 ratio.

I keep coming back to this. I stir