Some joints make this with lemon, which I prefer. The lime tends to overpower it a bit, for mine.

Love it Simon, made my day reading that!

First time I've ever been referred to as a discerning anything, I think. Cheers Simon!

An excellent use for Benedictine, and a great way to work through that bottle of Vermouth that the usual extra dry Martinis seems to get through.

Definitely needs the extra dilution to cut through the herbaceousness, and can use a touch of simple syrup with something as dry as Noilly Prat.

The end result is a Martini spinoff that's just delightful to look at, smell, and drink.

It's fine, but not sure I'd go out of my way to make one. If I've squeezed a fresh grapefruit, I probably want a drink that keeps things very grapefruit-forward, whereas here the cassis just detracts from it a bit I think.

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Man. If I couldn't even be bothered freezing water, or finishing off half a litre of juice, I think I'd find another hobby other than cocktail-making, personally.

Some joints make this with lemon, which I prefer. The lime tends to overpower it a bit, for mine.

We enjoy this one a lot, with a couple of tweaks to dry it out further. No sugar as Simon suggests, instead upping the whiskey to 7.5 mls for a little sweetness. The fragrance of the cucumber slice is key.

This is a new favourite as an opening tipple for small gatherings. Hard to go past that colour! Dropped it to 20ml St Germain as others suggested, and that worked well.

One of my new favourites on here. Just got better and better.

Simon, great job on the website. Just a note: it might be worth adding a 'Don't want to try' option in the drop down that stops this cocktail from showing up again in future in our 'You can make' sections. Right now our only option is to flag it as 'Tried and didn't like', and I'm not even 100% sure if that filters them out of the rotation for random recommendations.

For those wondering, I'd recommend a full table spoon of marmalade, not just the bar spoon I initially used. Needs the punch!