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Excellent cocktail, made it to serve with a salmon with red curry sauce. Excellent acidity to cut the fattiness of the meal. I agree with the other commenter who suggested reducing the sugar slightly.

Perfect with G’vine Floraison.

made with lime instead, decent drink.

Great balance, leaning towards sour, great depth. You can reduce the sugar to about 5ml to make it a sour with the complexity of angostura.
I have tried this with Siegfried and Broker's gin, Siegfried makes a more floral cocktail while Broker's is more sour and summery. Both great. One of my top 5 cocktails for sure.

I like it a bit sweeter so I add a touch more of simple syrup..less than .5 oz.

I just made this with Uncle Val's Botanical, sugar free simple, and a splash of limoncello. Rich and complex.

In California we have gin distillers who are using local herbs. So I decided to make this with St. George Dry Rye Gin. Wow. Still a great drink, but this was half way to a rye sour in flavour. If you have some local gins using local herbs and flavours, I would suggest you try using them.

Great. Easy to drink and very flavourful. I have some gin made in California using local herbs and one with rye. They have differing flavours than The Botanist Islay I use. Will be interesting.