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Very much enjoyed this drink but it was missing for me some complexity which I attribute to having only Reynac Pineau des Charentes. I would like to revisit this should I be lucky enough to source a bottle of Ferrand Pineau. At first I considered reducing the simple syrup to account for what I thought might be added sweetness from the Reynac. However, being the first time making this drink, I followed the recipe and didn't find it overly sweet. I'm not sure however it required 2 drops of saline as I think it muted the drink, although maybe that was more a function of a less complex Reynac Pineau than the salt.

We came back to this using Calvados for the cognac. We found that this sacrificed a bit of depth for a slightly broader flavour profile, and added a faintly sharp note. Perhaps a more rustic version of our good host's suave original.

Finely balanced indeed. And very tasty. But at the same time, for us, appealingly austere. Is there such a thing as a dry sour? We found that the harmony and integration blossomed as the warmth crept in, so maybe don't rush it.