Because of the XMAS season, I have been choosing pomegranate / grenadine cocktails. I really enjoyed this one but like Ignaciop Seligra's comment below, I was curious that with citrus this is stirred rather than shaken. Following directions as given I stirred, but thought were it to be shaken it would be diluted more so I gave it a long stir to "replicate" a shaken drink. I think though that it diluted too much; I should have trusted Mr. Difford! As I used homemade grenadine though, I think next time I would increase it a bit because that is a flavour I really enjoy although this may sweeten it too much for some.

Hamilton Demerara 86, Luxardo Biter Bianco, Pierre Ferrand Dry Curacao. The rum was clearly the x-factor... Tried again with Rhum J.M VSOP and it was timidly transcendent.

My wife finished it so quickly I didn’t even get a taste… I can only presume it was good.

Made this as written. Light but not bland, not too sweet. Will make again.

Excellent drink made with Bianco semi-sweet vermouth. When made with dry vermouth, it needs some not-straightforward rebalancing that the El Presidente (Rhum agricole)-version does not.

Given it’s an alarming shade of puce - it really is a lovely, well-balanced, cocktail

Shouldn't this one be shaken rather than stirred, with the addition of (lime) juice?

Quite nice, though I think it is better with the more traditional Bianco rather than Dry Vermouth