Sorry! Many thanks for bringing to my attention. When uploading, I must have selected pink grapefruit juice rather than pink grapefruit liqueur. Now corrected, and I will rephotograph and repromote.
Thanks!
I've just re-visited this cocktail (25-Sep-21) and changed the specs. to make less sour. I also eased the ginger syrup back a bit and added sugar. Previous recipe: 1½ bourbon, ¾ lemon juice, ¼ ginger syrup, ½ Lillet Blanc, and ½ pamplemouse liqueur.
Hi there. Well, you said you have changed the specs to make it less sour, but i noticed that you've suppressed the pamplemousse liqueur as well, didn't you? Or you just forgot to mention it on new recipe?
Well, I made it slightly different: instead of using grenadine, I doubled the amount of Parfait Amour (½oz) and substitute bianco vermouth for dry vermouth. It resulted excellent.
Wonderful drink. At the suggestion of a local restaurant that introduced me to this cocktail, I used 1.5 Highclere Castle gin, 0.5 Lustau cream sherry, 0.75 lemon, 0.5 Giffard orgeat and 2 dashes AB. Wonderful.
Hi,Martin. I tried your recipe. It's wonderful indeed.
Rather too sweet with Monin Grenadine syrup
Use Monin pomegranate syrup instead. It's so less sweeter and so much better, with more acidity.
Well, I have just tried this drink and I know for sure that the syrup definitely isn't necessary. I liked it very much (without syrup). But I think I'll try the version sugested in previous post by Steve with orange bitters. Sorry, but I'm from Brazil and my english is not very good.