The sweet stone fruit shines through with background notes of bitter sweet spice.

If you don't have Super Spice bitters, try Bittermens Tiki or anything with a cinnamon note. Alternative is to add a pinch of ground cinnamon prior to shaking (I didn't have any, so I used the bitters in its place).

Could also use a whole lime and muddle with the mint as in a traditional mojito preparation; I already had fresh squeezed lime ready so I used that instead. Could use regular simple or another sweet liqueur in place of the falernum, but I think it adds a great spicy note if you have it. And, of course, any regular rum can always sub for the rhum agricole

To make the tamarind puree, dissolve a small piece of brick tamarind in enough hot water, let it soften for a few minutes, then strain to remove seeds/fiber. Or use a small amount (1/2 tsp?) of tamarind paste.

The drink would probably work with reposado or anejo rum as the base spirit.

Peach Simple Syrup is deadly delicious. I did a 1:1 simple syrup with a single peach sliced up and into the pot. Let it sit for a good 30 minutes.

In my continued adoration of Cheerwine, I paired it with rye. For the Cheerwine Simple Syrup. 2 cups Cheerwine. 1 cup sugar. Dashes of nutmeg and allspice. A little lemon zest. Simmer until sugar is dissolved. Let it all sit together and cool.

Saline solution: 150g salt to 850g water, blended in a blender until dissolved