That sounds like a really well-balanced build. Splitting the vermouth between dry and blanc makes a lot of sense—it softens the edges without losing that crisp backbone from the rye. And homemade grenadine with a touch of rose water is hard to beat; it adds depth you just don’t get from bottled versions.

I’ve found the lemon version feels a bit rounder and more classic, while lime gives it a brighter snap, especially if you’re in the mood for something a little sharper. Either way, that combo of rye and vermouth keeps it elegant.

Now I’m tempted to revisit this with Carpano Bianco myself—thanks for the inspiration!

For reference, here’s the Death & Co Scofflaw recipe: https://www.cocktailarium.com/drinks/death-and-cos-scofflaw

I’ve run into the same thing when balancing stone fruit with sharper tropical flavors — passion fruit tends to dominate pretty quickly. One option could be boosting apricot character without adding more sweetness, like using a splash of apricot eau-de-vie or a small amount of apricot liqueur in place of part of the puree. That keeps the aroma up without thickening things too much.

Another tweak is switching the syrup to gomme or adding just a touch of pectin-rich apricot puree for body, so you get texture without losing balance. You could also slightly dial back the passion fruit’s acidity with a tiny bump in citrus or dilution rather than cutting its volume outright.

Honestly though, if the texture and overall balance feel right, you’re probably close — it may just come down to whether you want apricot to lead or play support. Curious what base spirit you’re pairing it with, since that changes how much the apricot can shine.