Landon Brown

Can't believe I waited so long to make this (was coveting my Chartreuse). Falernum is a beautiful bridge between the pineapple and Chartreuse. Really a wonderful cocktail.

I largely agree with Peter Barth's comments. For me, the cherry heering and maraschino were most prominent. I think I should like to try it with double the absinthe (I see that Difford has halved it from what appeared here previously), which didn't stand out as much as expected. The flamed twist did add quite a bit on the nose, so don't skip that bit!

I would suggest trying this classic with the addition of a lemon twist (express the oils & discard) along with the nutmeg garnish. I get a sort of lemon meringue vibe on the nose, which really complements and brightens the drink.

I made this with slightly different ratios: 1 oz Wray & Nephew; 3/4 oz Chartreuse; 1/2 oz Falernum (home-made); 1 oz Lime Juice; 1 Barspoon Semi-Rich Simple. Unlike most of the other comments, my Falernum was very much in front (quite spicy, lots of clove and nutmeg) and Chartreuse was (uncharacteristically) playing second fiddle. I found it be a fantastic cocktail, but I suspect the Falernum you use will impact the outcome significantly.