Richard Forbes

I think the recipe and directions seem to be calling for grapefruit juice (eager is named in my case) yet the directions suggest Grapefruit Soda.
Might be ingredients tag issue
Looking at the colour I think this calls for soda?

Thanks, Richard. I've marked it as discontinued.

We need a new 5 star Cream Liqueur! To the test tasting table Sir and don't spare the horses! ;-)

Looks like this is sadly discontinued

This was delicious. Key is that your watermelon must be ripe and flavourful. Did adjust the sugar down as we find fruit cocktails a bit sweet for us. You get hints of basil, watermelon, and cucumber. Gin add some herbal notes. Also added a few drops of Difford's Daiquiri Bitters. Tamed the sweetness and added some additiona herbal tones.

Just need to call out, that we added the Daiquiri bitters as you suggested. It makes a massive difference. Well done!

Double (heavy) cream is easier to float, but whichever cream you use, the trick is to whip it or shake it to get air into the cream. Then pouring down the handle of a flat-end bar spoon is my preferred method of layering the cream over the cocktail.

I deffo know that about double cream as I float it on my black coffee in a morning, what I did NOT know is that you can do the air shake with single cream. I will give it a try, thanks Simon!

Anyone else find that the single cream just sinks to the bottom?
How do you float it.. Although it creates a look with the white at the bottom

Came to look for this, they were serving a "J2 Spritz" at a festival I was at recently, and it used "Japanese Lemon Soda" which I could not see them pour, but with the citrus from the lime here, I think this is basically the same thing. Great drink, will try to make it your way this evening

Served in a Gin Balloon
Excellent drink. Had with Alpesh before Glastonbury

Hi, I am about to run out of Pierre Ferrand and was thinking of trying a different Curacao, however I noticed a very broad spread of ABVs.in your top 10, some as low as 25%
What would you do with the recipe with lower ABV Curacao? Or should I just get the PF again

Thanks, Calvin. I've also added a link to the ingredient in the recipe, which leads directly to the relevant page.

I actually swear I read that page and I didn't see the icing sugar bit, may have been a while back when I first thought about this drink. The wider internet says granulated and icing it's "the same" but Simon is right, there is 2 to 3% anti caking agent.
I actually usually use sugar syrup prepared in the proportions according to Simon's recipe, subbing a cane/white sugar syrup blend in most cocktails except ones where the clarity is useful and I use white (again prepared fresh as per Simon's 2 to 1 recipe)
Having now tried the home prepared white sugar syrup alongside the powered sugar, in this drink, I'd say it's not worth the effort, the syrup is fractionally better when done side by side

Is icing sugar an equivalent of the powdered sugar called for? Any disadvantage to using here?

Just to confirm, that this is served with no ice in the glass?

There is something unusual about this recipe, in my "You Can Make" list I can see all of the other fruit cups except this one, and of course I have gin which is the only different ingredient

Is there an on the rocks version of this at all?

The colour of my creation as recipe was apple juice colour, not red as per the photo

Just tracked a further supply from a UK website!! There can’t be much left?

Found it at £35 a bottle. Stocked up! Ta!

Ahh thanks Paloma, that makes sense somewhat, (I do have some Iseo, and it isn't great, I have been using Cointreau instead) however, I have never made an italian margarita (yet) I had marked it as wish list. I therefore hadn;t modified the "diffords recommended" ingredient to my "prefferred brand"
Do you have to do this on a cocktail by cocktail basis as I would prefer to globally have the Difford brand recommendation UNTIL I manually substitute in the "Personalise" section
All the best
Rich