|2 1/2 fl oz||Bacardi Carta Blanca light rum|
|1/4 fl oz||Cynar or other carciofo amaro|
|1/4 fl oz||Pallini Limoncello|
|1/4 fl oz||Honey sugar syrup|
|2 dash||Peychaud's or other Creole-style bitters|
Honey-ed and initially sweet with herbal spirity rum notes adding depth.
Created in 2008 by Matthew Keegan at Blanch House, Brighton, England. The ingredients were chosen due to their historically being believed to be remedies.