I also used Select Red Bitter but went with the 3/4 oz from the original recipe since I don't mind the bitter. This is a good place for a "funky" rum. I used Smith and Cross. I kept everything else the same as Simon's recipe. Very good!

Wow. So much going on, but so well balanced. A great interplay between ingredients. As with several other comments, I used a rich Aquavit which I got in Norway. Adding this one to my favorites!

I just revisited this cocktail for the first time after posting it several months ago. I found it well integrated and refreshing. It is definitely vermouth forward which I really like. I'll have to keep this in my regular rotation.

Well balanced cocktail with nice spice flavors.
Made with homemade banana peel syrup which is subtle and not too banana-y.
To Make Banana Peel Syrup:
In a bowl, combine the 1/2 cup diced banana peel (peel from 1 large banana) and 1/2 cup cane sugar. Cover and allow to sit overnight at room temperature. The sugar will extract water from the peel, which will dissolve the sugar, eventually forming a syrup. Strain.