Chris Dimal

I did it using some additional Creme de Cacao and a dark rum and I honestly found the drink to be really wonderful, even if maybe not as dry. It's probably down to the 30ml lime juice.

I halved the recipe, and honestly, I feel like the brandy wasn't needed. Delicious and fruity drink nonetheless. I wonder if it would be better with sherry, to get the nutty and even (maybe?) slightly breadier notes, as an ode to the pastry aspect of a bakewell. Or even a non-peated Scotch or Irish Whiskey?

I made it a bit different: 30ml Dolin Dry, 1 dash Ango, 45 Cognac, 12.5 Orange Curacao. Quite botanical, and I think it's rather different in a good way. The orange comes through in a rich, but still subtle way and it is in balance.

Decent, but it feels a bit flat. I wish I had Margarita Bitters to experiment.