How did you get your cocktail in the photo so red? With just 2.5ml of grenadine and 5ml of Cocchi - mine barely had a tinge of pink

If using Cointreau or Grand Marnier instead of dry curaçao - do you need to omit the sugar syrup? How do they differ in sweetness?

I love this gin, and though it seems heretical to say so on a cocktail site, the only way I'd advise to drink it would be to sip it neat and cold.