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Replaced the sugar syrup by cognac-based orange liqueur, then threw a lemon zest in the shaker ("regal shake") and garnished with lemon zest instead of orange to tame the sweetness a bit and balance the citrus flavors. Excellent!

We only had store-bought marmalade so substituted our own apricot jam. We also dialled back the sugar syrup to 2.5ml. Delicious but probably a different cocktail. Come autumn we'll make marmalade and try this again.

Delicious, dessert-like drink. The brandy adds some interest to the flavor profile, and the orange+vanilla are very nice. Can't really taste the lemon, so I think it's mostly just keeping it from being overly sweet.

This is one of my favourites for sipping on a winters afternoon, warming but tangy, I only put half the sugar syrup though and use my best home made marmalade

With seville oranges in the greengrocers in the UK right now, discerning gourmets are making their own marmalade - the perfect time for drinks like this one! I had misgivings about excessive sweetness but, given the decisive bitterness of 'proper' homemade marmalade, I'd include the sugar syrup as directed before rushing to judgement. I've not got a sweet tooth but loved the recipe as-is.

Good, but a little too sweet for my taste. I added a dash of ango and l liked it much better.

Very good cocktail. It gains in depth with the use of a cognac with a pronounced taste, a cognac to drink with a cigar. Here for example a Meukow VSOP and even more so a Delamain XO Pale and Dry will be too subtle. You need something concrete and full-bodied on the palate: a Voyer VSOP or, as recommended on DG, a Remy Martin 1738, otherwise the marmalade will completely take over your cognac.
5 ml of sugar syrup are sufficient.

Well-balanced and tasty. I just wish I'd run it through the Nutribullet to blend the marmalade.