I made the recipe as written and it was way too sweet. The apricot was dominant for sure. Removed the sugar syrup completely and more flavor nuances opened up. But yeah the balance between the apricot and mango would take more experimentation than I could handle today.

I’m happy to report that with some surplus mango puree at hand, I was able to experiment a bit and a slight change in recipe resulted in a better balanced cocktail: I used mango puree and apricot liqueur 2:1 (30ml and 15ml) and lemon juice and sugar syrup 2:1 (20ml and 10ml).

To my taste the 15ml of 3/1 honey syrup was a bit too much, too sweet… perhaps the honey I used was too fragrant. Otherwise, absolutely amazing! I used Diplomático Reserva Exclusiva and the character of the rum really came through

It could be due to the type of grapefruit soda I use, but I would recommend using double the amount of lime juice.

I guess it depends on where you live, but here in The Netherlands Dolin Rouge is as cheap as Martini Rosso, same is true for the dry version. So I would always recommend Dolin rather then Martini Vermouth

What a great aperitif, it deserves a better name!

Easy to make with few ingredients and yet it tastes so complex. The relatively low alcohol content also works well. A good reason to try and buy sake for a change!