I’m nowhere near the cocktail laboratory fiend I was in the early days of the cocktail revolution, and still have a ridiculously large collection of rarely-touched bottles, including a bit of Meyer’s rum (is that more an American thing? It’s a dark molasses-y rum). That was handy when I wanted something to use the Amaretto I’d had a sudden yen for early in the summer, then forgot about! I planned to skip the sugar syrup (like many others, I find so many of Difford’s recipes too sweet, and NEVER use the simple syrup recommended— sorry, Simon!), but as the cinnamon rim didn’t appeal, I used ca. 1 tsp of a delicious Falernum SYRUP (Tippleman’s) which is much more flavorful than real falernum, which I’ve found rather pale, flavor-wise. And upon tasting it, I added about .5 oz more lemon juice…and I LOVE THIS! A real tiki feel with the faux falernum.

So: 1.5 oz ea of Meyer’s and amaretto; 1 oz lemon juice; 1 tsp Tippleman’s Double Spiced Falernum syrup. Wonderful!