A delicious drink! I agree with others that it needs sufficient dilution to fully open up. Perfect balance of spice and sweetness. I used an atomizer and sprayed my glass before pouring, which led to the perfect hint of absinthe - present but not overpowering.

A combination of no fresh sage and a surprisingly low yield from my lime led me to replace 1/4 Oz of the lime juice with thyme liqueur. I really enjoyed the result - nicely balanced, with lime and gin coming in at the front, just a hint of blood orange showing up in the mid-palate, and a nice savory finish from the thyme.

Pleasant enough, but not anything I would remake as such. I think having more blood orange juice than Campari is detrimental to the overall product, as some of the bitterness is lost, and the Gin gets further diluted. I might try a version with 1.5 Gin, 1 Campari, and 0.5 each of juice and Vermouth.

After reading/watching Greg from How To Drink and Darcy O'Neil's opinion that the original grenadine was note pomegranate syrup, but had more of a spiced (spec. clove) flavor, I tried the basic 3 ingredients with Lairds 7 1/2, lemon, and Portland Syrups' True Cola. It's obviously a very different profile, but one that I like quite a lot better than the pomegranate based. Apple and spices is obviously a traditional combination, and the lemon brings in much needed brightness. It may not be everyone's cup of brandy, but I recommend it as an experiment if nothing else.