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Color in the picture was not what I got. Very light yellow/green hue. I dialed down the Licor 43 and upped the rum and Chartreuse. Stilll vanilla-forward.

It needs the extra dilution. It's a dessert style cocktail.

Very nice drink. We used Faccia Brutto in place of the green chartreuse, and were satisfied with the results. Tasty and complex. It's nice to find a rum cocktail that does not call for sugar syrup.

This is one of those cocktails that can benefit from being served on the rocks. It really has a fascinating evolution in the glass. The Licor 43 and Chartreuse take turns dominating the cocktail but as it gets more diluted they find their places - Chartreuse dominates in the front and mid of the palate whereas the 43 dominates on the nose and in the finish. The rum is disappointing though, it's completely run over by the liqueurs. Use something more assertive than Havana 3...

We agree with other commenters here that a couple of dashes of bitters elevates this cocktail. We went with grapefruit bitters. This one really does need to be paired with a Roquefort cheese to allow its voice to be part of a heavenly chorus.

Can you tell me how you "express" orange zest? I really don't know what that means.

As others mentioned, you'll really need to make sure you get the dilution right for your own taste, but the result is a smooth, tasty mildly vanilla herbal rum drink. Yum.

As with others, my first impression was that the strength, wild, delicious, lacked an acid to provide balance. I added a few squeezes of lime juice, which improved it, but next time I think I might use something more potent like grapefruit bitters. I also felt like the chartreuse overpowered the flavor of the Licor 43. They are two of my favorite Lecure’s, but next time I think I might increase the Licor 43 to 3/4 oz and decrease the chartreuse to 1/4 oz.

First taste was a bit sweet - so gave it a bit longer on the stir and added two dashes of Scrappys Lime Bitters.
Just gave it that edge back and very nice too.