Made it with Havana Club Anejo 7 Anos.
It looks like Mandarine Napoleon and Campari are at the spotlight, and not the rum. Anyway, interesting combination of gentian and tangerine with rum background. Sweet but not cloying.
Thanks for sharing.

Agreed, I'd like to retry it with two ounces rum to a half ounce each Mandarine and Campari, with maybe a dash of bitters. Seems like a waste of a premium rum to background it.

Really nice - here is a photo: https://flic.kr/p/HzBMug  - like the Campari notes, with a gentle touch of Mandarin and the sweet notes of rum underneath...

Any suggestions for a substitution for these bitters since they seem to be (?currently) unavailable?

a) 1 1/2 oz of W&N? That's a lot of booze in one drink. b) Petrol?!?

a) Definitely for AFTER breakfast. b) See reference.

Honestly though, it's not as strong (tasting) as it looks.

Plenty of stronger drinks in this database.

delicious.  nice one.  where did it come from exactly?

Could we call a "splash" a barspoon? Thanks, Zachary

Have made this many times, very good. I don't have Amaro Sibilla, so I've used a bitter vermouth (Punt e Mes, Alessio) instead of the Carpano, otherwise it can be a little too sweet for my taste. 5 stars

Ahhh! Bourbon and Cynar... a good combination, indeed! Add some yellow Chartreuese and Peychaud's bitters (with an orange twist, of course), and you have a wonderful libation. The Van Damme is exactly that; a wonderful libation. The bourbon (Baker's in this case) comes through like a champ, and the Cynar is hidden by the Chartreuse. But everything comes together as it should.

I do wonder, however, how this drink would taste with a lower proof, say in the 90 proof range? Some may prefer it that way. Regardless, for those who enjoy an overproof bourbon drink, The Van Damme will hit the spot. I rate it at 4.0. A nice before dinner drink!

Love this one so much. Everytime a real pleasure. One of the rare cocktails were the sum of all the ingredients morf into something new.

Works well with bourbon too.

Wish the sour wasn't left to the garnish

Used 10th Mountain Rye, Luxardo, orange peel. Lovely, complex, a bit sweet.

Way too sweet.

Curated to convert defunct link to Wayback Machine archive link.

This is crying out for a variation with unsweetened cranberry juice and no lime. :)

I used to do a drink with unsweetened cranberry juice, lime peel-heavy falernum, and white rum. Unsweetened cranberry juice isn't as acidic as citrus (or the bottled stuff isn't anyway) but it's still a fun and underexplored mixer. Good call.

I tried a variation based on Dan's suggestion: 1 oz Campari to a half ounce each Creole Shrubb and unsweetened cranberry juice, pinch of salt. Nicely tart and bitter, but I missed the lime flavor.

I'm glad you are so obedient, DrunkLab! Oh well.

I wish more people agreed with you.

Made with 1 1/2 oz Campari, 3/4 oz Cointreau, 1/2 oz lime, 1/2 oz cranberry (2 tsp unsweetened cranberry juice and 1 tsp simple syrup) and the pinch of salt. Very good. 

I put it into my 2nd book (Boston Cocktails: Drunk & Told) a few years later as 1 1/2 oz Campari, 3/4 oz Creole Shrubb Orange Liqueur, 3/4 oz Lime, 1/2 oz cranberry, 1 pinch salt. Russell House had large builds back then, and I created it on the fly for a ticket that asked for a Campari drink with a request that I make it (I wasn't working the service bar that night so I felt free to give them something unique). Probably 1 1/2 : 1/2 : 1/2 : 1/2 : 1 pinch would work well too since that's the build I use for my Cosmos lately, but I have not revisited this drink in a few years.

Made w/ Meehan Cosmo spec ratios so I can use 100% cranberry juice (60 mL Campari; 22.5 mL orange liqueur (killed the bottle of shrub + finished off with cointreau); 22.5 mL lime; 15 mL cranberry; 7.5 mL simple; pinch salt).