This was absolutely fantastic. One of the best cocktails I've ever made. Ricci Valldejuli's comment hits the nail on the head.

Using Planteray 3 stars, homemade grenadine, 1.5 simple (cut back to about equal proportions of the grenadine) and this is absolutely fantastic.

On the surface it tastes quite a bit like a classic daquiri, but then the bitterness of the lemon sneaks in and mingles with the Grand Marnier and gives an almost grapefruit quality to the profile. One of the best drinks I've tried on Difford's.

I noticed others saying it was too sweet--I did heed the advice and cut back the simple a smidge, but it could have had the full 1/4oz (semi-rich syrup) and been fine. The proportions are pretty much perfect with a homemade grenadine and 1.5 simple.

Thanks so much for the recipe!

Simple and delicious! I doubled the simple syrup because I currently have some 1:1. I think next time I'll forego it altogether like some of the other users.

I'm also not sure the frothing was entirely necessary, by the time the drink was assembled there wasn't much of a froth, and half of it got mixed in with the Campari anyway. Either way it was lovely and I look forward to trying again without the simple!

I love absinthe and seem on the fence about Benedictine.. The bottle I have is probably 10+ years old so maybe it's oxidized and no longer worth using. The other factor is that I used a Noilly Pratt extra dry. To be honest, it was possibly the most disgusting cocktail I've ever made.

The Noilly extra dry is certainly a specific profile. Fairly yeasty and almost briny. It's the only dry vermouth I've been able to find locally so far.

Any suggestions about a specific vermouth that might make this more palatable? With the ingredients I used it ended up tasting like medicinal yeast water!