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Hi Simon - the instructions don't currently upscale on the passionfruit for larger portions..

Made using Larios London Dry Gin, other ingredients as specified. Absolutely loved it, a perfect balance between sweet and bitter. I've struggled with a standard Negroni, wanting to like it but the Campari not liking me. This, however is delicious!

It may be just “exponential kinetics”, but the maths and science in the links are unfathomable. Are you saying that in the process of making a rich sugar syrup, even with prolonged boiling, there will be NO conversion to glucose and fructose? Or just minimal conversion?

from the second link:

"The lower-right datapoint is very close to 100 °C, and shows the first-order rate constant for sucrose hydrolysis is about 10(exp−6) per second. That means that 63% degradation would take 10(exp6) seconds, or about 11.5 days. Getting 99% degradation would take about 53 days."

In layman's terms, heating a mixture of refined (white) sugar in clean water, hot enough & long enough (a few minutes on a moderate heat setting - there's no need for prolonged boiling) to disolve the sugar and form a rich syrup is going to lead to negligible conversion to glucose and fructose. Certainly nothing you'd notice outside of a laboratory.

I doubt anyone is going to feel the need to boil sugar syrup for long enough (ie days) at home to see the effect. Also, without technical equipment (eg a condenser) doing so would tend to drive off water (affecting the concentration & hence viscocity) and start to caramelise the sugar (affecting colour taste) - which is fine if we are making caramel or toffee. I just tested this in my kitchen, that's exactly what happened.

I tried following the recipe but the blended mix was so dense that it immediately clogged the fine mesh. I tried pouring it back and forth + washing the mesh between pours bit I don't think this is how it is supposed to be.

Same problem. I gave up and made it with strawberry liqueur instead of fresh strawberries (which I used to garnish).

I ran out of creme de cacao so used 50% extra volume of Mozart (milk chocolate) - very convincing BFG taste.

A simple tip for fruit purées: buy the small pure fruit pouches intended for babies from your local supermarket. Currently around 50p for 70g - so enough for three of the above recipe.

This version of Picon is best added to red or white wine. Picon Amer is much more bitter so I'd expect quite different results when used in the listed cocktail recipes.

When I was in Portugal they make a caiprinha but with this instead of cachaca. It's delicious! It's called a caiprao and I heartily recommend it.

Agreed. Muddle 1/2 a lime (roughly chopped) in a glass. Fill with crushed ice. Add 60ml Beirao. Stir to mix.

2 parts prosecco and one of Kinnie for a Maltese spritz.
or
1 measure Campari, 1/2 fresh orange juice in a tall glass with ice, add Kinnie to fill and stir gently to mix.

Similar to a Pippin number 2.

Image of this and the Cartron are green CDM.

Currently out of sloe gin but made a very nice drink with damson gin. Also recommended with patxaran instead of sloe gin.

Wikipedia tells me pandan leaves are 'fragrant'. I see the bottle and their website says 'flagrant' - maybe let your friends know?

Instead of just salt, try a rim with tajin (dried chilli peppers, sea salt, citric acid & dehydrated lime juice)

A Negroni is one cocktail that I have a love hate relationship with, due to me not liking too much Campari or other red bitter liqueurs in cocktails like a Negroni, which is what this cocktail has, however making a Negroni with 15ml or 1/2 fl oz instead of using 30ml or 1 fl oz, makes this cocktail more palatable for my tastes, which gives me a better understanding as to why a Negroni is such a beloved cocktail by others

I have similar thoughts about Campari. My solution is to use equal parts of Aperol and Campari (to total the same volume as just Campari).

Recommended over ice or as a substitute for cointreau in e.g. a margarita.