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

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


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


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 12/01/2011
Created by
Josh Loving, Fino, Austin, TX
Is an
authentic recipe
Not yet rated
4.5 stars
(19 ratings)
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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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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.