Mike Ummels

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