Hi Simon, I do realise that needs to be factored in, but, unless there's some glitch, the recipe I'm seeing says:

438 ml London dry gin [391g]
87.5 ml Dry vermouth [475g]
140 ml Chilled water [608g]
So it's the vermouth and water weights that seem wrong. The water, for instance, surely weighs exactly 140g...?

Please do explain if I'm missing something here as I'm genuinely puzzled. x

Since the weights shown are cumulative, the difference between the final weight of 608g and the previous of 475g should equal 140g, but as it stands the difference is only 133g, so 7ml short on the water. I'm pretty sure the difference won't be perceptible on tasting (this is only 1ml out per serving), and certainly not by the second round!

Hi all. Wondering why it's the centrifugal type of juicer specified. Is there a reason a cold press type won't work as well, eg it doesn't handle ginger? Asking because I'm thinking of finally buying one.

A cold press/masticating juicer works just as well: I've had excellent results using the juicer attachment that KitchenAid sell for their mixers.

You don't say what the dilution should be with this recipe, only that it's essential to get it right! Would be great to get an idea of ml of water so that it can be batch prepared in advance and bottled.