Most recipes out there have lime juice added... which may make sense with Taylor's falernum, but not my recipe (which technically doesn't have lime juice - because I want it to be shelf-stable - but does have a good bit of lime zest and water acidulated to 4% citric and 2% malic acid). I like that yours doesn't. If the falernum is tart enough, like mine, you're still close to daiquiri territory.

I made the one I'm drinking now with both "red" (as I'm used to) and "green" bitters, 2 dashes Ango and a spray of absinthe. Never had it with the absinthe before - but as someone used to drinking Donn Beach recipes, it's right at home here with rum and falernum. I made this corn 'n' oil with Planteray Barbados, so there's a wee bit more sweetness than you'd get from a completely undosed rum, but I'm happy with it. This will probably be the corn 'n' oil recipe I use going forward.