everything about this ingredient list says I should love this. something doesn't work. too sweet as written, but still a back-palette bitterness. with less sugar, all that remains is the bitterness. too promising to quit trying, but for now I've got to rate it low.

So so simple, is good in its simplicity. Mine is reddish since I went enthusiastic with the Angostura. I used ALLULOSE. Since IN mexico everybody has or will be diabetic, I have a glucose sensor: Monk fruit triggers my sugar, agave syrup=hiper glucemic. This thing allulose is relatively new CERO glucose peak, and is the thing I use in all my cocktails. I learn how to equilabrate the taste and I never have peaks even when I make many cocktails a week. :D

Wife and I thought this was just outstanding.

Love the creole bitters in this, taste only improved with slight dilution of large ice cube.

Very much approved. Made by the book, but garnished with a dried orange weel

A candy bar of a drink. Enjoyed this. The tequila nicely balances the sweetness of the liqueurs.

I didn't want to buy a bottle of rye just to try this recipe, so I used the Buffalo Trace bourbon whiskey I had in stock, which is quite powerful. This cocktail reminds me of the Ritz Old Fashioned, which is made with Grand Marnier, a dash of lemon juice and a dash of Maraschino. I prefer the latter because it's more complex and balanced.

The best at this drink was the sprig of rosemary, it smelled delicious. It sparked memories of my mum's Sunday pork roast. So I feel kind of sorry that I only smelled at it and then had to throw it away. Otherwise the drink was OK; if you like grapefruit juice to your breakfast, but would prefer something more boozy, this may be the choice for you.

Not at all too sweet for me, it just isn't bone dry. I tried this with Buffalo Trace, which is a rather bold and powerful bourbon whiskey. So the whiskey dominated and the rest hardly came through. It's good, but kind of a waste of the St. Germain. Maybe this works better with more lightly flavoured bourbons.

This reminds me of the elderflower sparkling wine my parents used to make in the 80ies. Nice elderflower aroma, and not too wine dominated.Not too sweet either. But this has a dearth of bubbles, so next time I'm going to use a sparkling wine, probably a Chardonnay.

Nicely melony flavour, the taste perfectly balanced. But muddling the melon pieces is strenuous, and the aroma is rather on the delicate side, so I don't think I'm going to mix this very often.

It's good, nicely coconutty (I used water from young Vietnamese coconuts). But then again, straight coconut water tastes even better IMHO, and this drink lacks the creaminess of Piña Colada.

After one sip, we added 5 ml of Kahlua. For us, it made in the drink delightful.

Subtle. That's not why I drink cocktails but if you're into subtle cocktails, this is one.

Increasing the Rabarbaro to 30ml tames the chocolate sweetness

I've just dropped the US version to 3.5. (I think I dropped the score on the French version in protest of the removal of the cat from the label.)

Definitely Amazing. Love it so much!

Although it's great as is, I found adding an extra pod and swapping the amounts of cognac and pear cognac works wonders.
Giving the cocktail more cardamom and pear flavour whilst still maintaining a good balance.

Note: This will probably only work when using a high quality pear cognac like Belle de Brillet, as most similar liqueurs use a very low amount of cognac.

Spot on—a couple of dashes of bitters make a world of difference to balance out the sweetness.

it would be amazing can andbody tell me how to get this drink and where

Absolutely delicious. And very elegant with its foamy head. Bravo to the creator.

Not sure if I can consider the xanthan gum optional for this one. It adds just a lovely texture for the cocktail which perfectly complements the rest of the drink.

A very, very pleasant easy drinking cocktail. No fireworks, just pitch-perfect and subtle balance. We didn't have passionfruit syrup (which we sometimes make) and so we substituted 7.5ml of Chinola liqueur. If you're the shy, retiring type maybe this is the Margarita for you.

Hi Simon. The Dubonnet(US) page is showing the same Difford's Guide 4* Recommended badge as the Dubonnet(France) page.
Given your comment from 6 years back ("the US version is a poor rendition on the French-made original"), this may be an error?