As I mentioned I intend to serve the Lindberg's baby at a party (tomorrow night) and so I've done some pre-party drink testing, and now I've got a little more feedback. Caveat: I've not yet tried it with Marie Brizzard Apry. I've tried 3 local liquor stores to no avail. The first time I made it, I used some kind of peach Italian syrup (Monin? Torani? I don't even know because I drew on some I had in the back of cabinet, which I had transferred to a smaller jar a few years back). It was wonderful! But a key thing is that this syrup has, besides sweetness, a nice peach tartness to it. Since then I picked up a small bottle of Mathilde peche and tried that. I remembered the Mathilde from maybe a decade ago as having a nice peach tartness also, but either they've changed it or I remember wrongly because this does not, and it really didn't work for me. Finally tonight I bought some Giffard Abricot, as the closest thing to the Brizard I could find and tried it against these other two. On the first trial, with equal quantities of each, the syrup won, the Gifford came second, and the Mathilde a distant third. With the Gifford I missed the tartness of the syrup. The apricot flavor of the Gifford is also quite strong--wonderful but overpowering. So I backed off on the quanity, and added a small squeeze of lemon juice, and it was even better than the syrup. So the upshot for me is that just a little tartness makes a big difference. If the Brizard has such a tartness then perhaps I am just making up for that. If it does not, then might I humbly suggest trying it with just a little bit of lemon juice. It may be that it turns it into a slightly different drink, and I'm just tuning it to my own taste buds, but I'd be curious what you think. Cheers, Eric