Swapped the vermouth to Dolin Blanc and added 5 ml of simple and it lifts the drink.

I played with this and used Havana Club Añejo 3 Años which had been infused with Kaffir Lime, Lemongrass, Ginger and Chilli under vacuum for 10 days. Combined with the basil you get that real sweet, sour, salty, bitter aromatic whack with some residual heat. I garnished with a piece of pineapple and a ring of sliced red chilli. It's like South East Asia in a glass.

When this article appeared in my inbox I had a bit of a shudder and a cringe, yes we have tried most of them.
I admit to trying the Homegrown range and to be honest there is an artificial note about them, both in colour and in taste. When mixers are reduced to be sold at the equivalent of Tescos, you can guess the quality. The premixes have their place, certainly help a busy venue to a demographic that is perhaps time poor and money conscious, but sadly reek of laziness.