Mike Gibb

Question for the DD community: when preparing citrus juice for a cocktail, do you fine strain it before adding it to the shaker/ stirring glass to remove pulp? I use a reamer rather than a press, and I usually do fine strain, but this year's blood oranges are filling the conical strainer with a very fine pulp resembling a puree even after one orange.
To include, or not to include. That is my question.

Merlet's Lune d'Abricot in perfect bitterweet balance with the Averna. Apricot darkened by the amaro, lifted by the citrus. (Choose your apricot brandy wisely. De Kuyper's apricot brandy, for example, would make a very different, much sweeter cocktail)

[Jim Jam]

Sweet woodruff (gallium odoratum) is the main ingredient of Maiwein https://en.wikipedia.org/wiki/May_wine

Looks like an update/ variant of the Sparkling Perry (yours, from 2002)?
https://www.diffordsguide.com/cocktails/recipe/1851/sparkling-perry