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Wonderful. Like all pre-prohibition Cuban cocktails you can taste the rum and it is not overly sweet. Used a Clement VSOP which gave a wonderful flavour.
I have over 25 different rums and love the subtle differences and taste you can experience from a first class rum.

Great! Exchanged the Grenadine for Cranberry. Is it allowed? :-) Really nice balance with a citric twist.

I just remade this with Lillet Blanc in place of dry vermouth after watching Greg recommend it on his How To Drink YouTube channel, and it's a revelation how much better it makes this drink. I used Appleton Estate Signature, Pierre Ferrand curacao, and a homemade grenadine. A completely different experience from the one with dry vermouth, and much more to my personal tastes. I'll have to try the mixed-vermouth version next to see how it compares.

This recipe is WAY too liqeuer forward and lacks body. I experimented and found that.
Without changing much I like:
-50ml Coffey Still Rum
-10ml Cointreau
-15ml Dry Vermouth
-2.5ml Homemade grenadine (1.5:1)
-1 Dash Ango.

If I was to make this my own, I would do:
-60ml Appleton Estate 12y
-15ml Lilet Blanc
-7.5ml Cointreau
-7.5ml homemade tonka cherry syrup

I recently tried this with TCRL High Seas (a Panama-Jamaica-Martinique blend with light aging) and an amber vermouth (the M&R ambrato or Rockwell's native amber). Worked great and gives some of that feeling of blended vermouths without multiple bottles...

This new version is a massive improvement on what was an already awesome cocktail. Wow

Any reason for the new changes, Simon? Just curious about your opinion - was the blending of the various vermouths just overcomplicating? (As much as I enjoy using Cocchi Storico in mine)

Hello Simon, it seems like the recipe has changed yet again. Could you please put in the previous recipe (the one with all 3 main kinds of vermouth)?