Paul Britton

Have tried both variations and this one definitely wins out for me - a lot more personality

Wanted to try this but I tend not to keep sweet vermouth in the house since I have trouble using it up. Eventually settled on a 2:1:1 ratio of gin, creme de cacao, and fresh lemon juice, and then added in a half each of dry white wine and grand ma, together with a tsp of sugar syrup, to try and fill in for the vermouth. I don't think the substitution is especially accurate, but I did enjoy the drink, which came together like a gimlet with additional aromatic complexity from the chocolate

Didn't have a strong opinion on this one, although in fairness I was trying to use up a bottle of port I was already less than impressed with. Slightly curious what ruby port you were using that made this come out yellow.

According to the manufacturer, Berry Brothers and Rudd, production has now shifted from Holland back to the UK, and - more significantly - the recipe has been substantially altered; the most immediately obvious alteration being a drop in ABV from 41% from 29%. The advertising copy on their website states that "consumer and trade feedback suggests this is a universally approved improvement" and points to a single award, but I've yet to see a customer review that gives it more than 1 star.