it's nice and light! We've enjoyed this with an added shot of calvados. Its a punchy aperitif if thats what you like. (We do!)

Yeah, this recipe is good but as always the devil is in the details right? Hendricks never works for me. Beefeater or Tanqueray or Brokers or …. Trad dry… capisce?
Creme de Violette of the best available quality. What are folks using?
Also very nice with Kempton Distillery’s lavender malt liqueur. Potent but yumbo.

Unfortunately in Australia Gordon's is watered down to 37%! When Ian Fleming write Casino Royale I'm pretty sure that the Gordons which James ordered in Monaco would have been full strength at just over 47%. If you find it I recommend buying it because as you say, the Gordons profile is a classic. I have ended up settling on Tanqueray Ten for pretty much anything. It's great on it's own and offers a very solid base for everything that calls for London Dry.
Also, I recommend Massanez Creme de Violette. It possesses a useful concentrated sweetness which I can liken to confectioners sugar or 'fairy floss' but it's not syrupy and has a very nice colour.

Yeah, this recipe is good but as always the devil is in the details right? Hendricks never works for me. Beefeater or Tanqueray or Brokers or …. Trad dry… capisce?
Creme de Violette of the best available quality. What are folks using?
Also very nice with Kempton Distillery’s lavender malt liqueur. Potent but yumbo.

Fantastic sour.

Nice one Calvin, such an under-appreciated drink.

I love this! And like all the greatest ideas it’s the simple ones that are often best.
It’s not a surprise that Megs worked at Altos as their Plata is probably the perfect profile to spoon with bianco vermouth. It’s even better with Lillet B.
Look the ‘Blanco de Blancs’ for a sip.

Excellent! A comparatively light version of the classic and well worth trying.

This is a really refreshing change if you are feeling ‘soured out’ but don’t want to consume anything that is too cloying.
Fresh, light, citrusy and deserves credit for it’s balance. I’m not a huge Elderflower fan and for once it doesn’t stick its elbows out at the dinner table.
5⭐️ for me. I’d give it a plus but there is more than one ingredient ?

Just an update to my previous comment….
After going through an apricot drought where we only had Maraska apricot and futylos eau de vie the importance of the apricot and sherry components of this cocktail became really apparent. This drink is WAY better than you think it could be.
Here’s the mix we have enjoyed the most.
45ml Tio Pepe fino sherry
15ml navy rum
7.5ml massanez liqueur d’abricot
10ml simple syrup (65 brix)
22.5ml fresh lemon juice
Shake it up & pour into your mouth.

I quite fancy this and a nice change if you are tired of smashing out standard daiquiris.
Mildly herbal without being unapproachable.
Can definitely recommend.

Not a good choice for cocktails I’m afraid but apparently some 18 year old girls quite like it so…..

Make sure it’s quality all round with this. Great Sherry (it still works with quality olorosso and even Manzanilla) and top shelf creme de abricot will ensure that this drink will be at the top of your aperitif hit parade.

This drink is a refreshing change from those drinks that ask for sugar to keep things balanced and is easily tweaked to your own taste and also to what you may have in your bar.
Does nicely on the rocks as well.

Delicious! we tried this with Bulleit Rye and also Maker's 46 and found that the Rye really made the difference. the Bourbon clouded the complexity of the sweet components of this drink. I think we'll try this with a single malt next time. Perhaps Bladnoch's biscuity 10yo...?

Superb! Really really delicious when mixed with quiquiriqui espadin. The mezcal you use may ruin it but I love this.

Tried this with WT 101, Martini Bitter, Lejay and Regan's #6 and it didn't really work out.