I like Difford's old-timey idea of using both lime juice and cordial, but his recipe looks pretty darn sweet. I followed Jimmy's 4:1 ratio of gin:lime juice and cut back on the curacao (used a tad less than the lime juice) to accommodate an equal amount of cordial (sans sugar syrup), plus a couple lime twists in the shaker. This gave a touch of tartness to the drink and seemed about right for a sweltering, un-airconditioned afternoon at the Club in old Rangoon. And my cordial was homemade lemon-lime-kumquat, which made things interesting.

Very pleasant drink with wonderful zesty and citrus laden notes permeating throughout. Somewhat sacrilegious that I didn't have orange bitters, instead I did a regal shake with some mandarin twists instead. Probably not the identical or same, but it was very nice as an aperitif on a hot summer day.

I made this today, not for the first time, but I used the recipe from my little book so not sure where I got the recipe from, thought it was from here, I had 15ml of sugar syrup and yeah it was too sweet. I’ll stick to the recipe from here lol

I often choose cocktails based on their make-ability. I came across this one at a pub called "The Library" in a local B&B because I had all of the ingredients at home. Delightful! I use our local sake-like WonderBird Gin with the Orang Curacao. Perfect!

I didn’t have lime cordial so used home made Falernum . Also used my home made orange curaçao. Lovely.

Perennial favourite. My go-to with Asian food.

In my opinion a little bit of dilution improves the drink.

If using Cointreau or Grand Marnier instead of dry curaçao - do you need to omit the sugar syrup? How do they differ in sweetness?