CJ Grant

I am closer in line with the previous comment in my making. I do make my own version pomegranate syrup that I use as the grenadine (close to an Anders recipe).

I find a bit more citrus and sweetness works for me, and I use Cocchi Americano at least in part for the dry vermouth component and Fee's orange bitters. But I have made it closer to this and liquor.com specs, and it still works very well. Have not tried the saline addition from this recipe, though.

Went with the (sorry) liquor.com recipe which *mostly* just differs by using a 1/4 ounce more orange liqueur. It is really good, with the key (as with many cocktails) seems to be finding the balance of orgeat (sweet) and tart (lime).

I tried the Kappler OG (shaken) and a slightly adjusted version of the recipe here where I only did 1/4oz of Yellow Chartreuse (stirred). The OG was even sweeter than I expected it to be, but the more modern version was nice. I skipped the Meehan version, as I figured it seems as if it would be a bit unbalanced. Maybe I'll try it at some point to confirm.

This ran just a little on the tart side for me. I think a little more Luxardo and/or absinthe, or perhaps some simple, though no more than a bar spoon, would tweak this into balance for me.