3⁄4 oz Martinique Rum, Rhum JM (Blanc)
3⁄4 oz Campari
3⁄4 oz Lemon juice
Instructions

Swizzle with crushed ice in a tall thin glass until frost forms.

Notes

Josh originally created this with Carpano Antica Formula in mind, which would make a fine substitution.

History

Our gratitude to Andy Arrington of Fino for sharing this fabulous recipe. A top-seller during the summer months at Fino.

Cocktail summary
Posted by Dan on
Created by
Josh Loving, Fino, Austin, TX
Year
2011
Is an
authentic recipe
Curator
Not yet rated
Average
4.5 stars
(20 ratings)
YieldsDrink
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From other users
  • Not as good as I thought it would be
  • Made with Carpano Antica.
  • Made it with Carpano Antica. Yum. — ★★★★★
  • Fabulous. Bitter but accessible. All the flavors come through -- even the Vergano. Simply brilliant. — ★★★★★
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Comments

I really love this. Lots going on, but the overall effect is crisp and refreshing. Thank you for posting!


I've made this multiple times now (though I just serve it up), and would suggest starting with half the falernum and adding more to taste-I think half is sufficient. Also quite good with a little Luxardo maraschino instead of falernum.


Dan commented on 12/28/2011:

Are you using Velvet Falernum or Falernum syrup? I liked it as written with Velvet Falernum, but I believe the syrup is stronger in flavor and sweeter. I clarified the recipe to use Velvet Falernum as mentioned in the reference.


I'd forgotten about this drink until I searched for something to make that would utilize my open chinato and falernum. Still love it. I did make it as a swizzle and have changed my mind about using half the falernum- it was too tart without. My rhum jm is running low and will be hard to replace, so I played around with a second version using lemonhart demerara and lime, which I like equally well. I have a feeling smith and cross would also be good


Dan commented on 11/14/2014:

I sub'd Punt e Mes 3:1 with (rather oxidized) red wine for the chinato to good effect. Sensational cocktail.