Made with Oleo Saccharum Bergamotte. Very, very tasty!

I love working with oleos for my liqueurs and syrups; but I never considered using one as a replacement for the sugar *and* the twist. I don't eat a lot of citrus, mainly use it for mixing drinks (and rarely make orange juice drinks) so I've made sprayable orange and lemon oil essences (from the Art of Drink and Truffles on the Rocks) for finishing cocktails - so I'm definitely not averse to getting those necessary oils onto my cocktail via "alternative" means. This is genius!

I don't have pastis, just absinthe - so I used 1/2 oz (homemade) orgeat as the base is unsweetened.

Interesting drink. Not sure I'll have it again, but not sure I won't. It's not bad, and I like both absinthe and orgeat, but it isn't exactly singing to me either.

In my opinion this cocktail lacks a bit of corpse, but sorrily as I am no professional, I am not able to suggest any solution. Sugar syrup is not helper.

It's 5 years later, so I don't know if you're still reading replies, but I have a suggestion.

I'm not a Swedish Punsch fan. I'm sure it's lovely on the rocks, served with pea soup, but I don't care for it as a cocktail ingredient. I spec my Diki-Diki thusly:

1.5 oz Calvados/applejack
1 oz grapefruit juice
0.5 oz Earl Grey syrup
shake, serve up, and express lemon oil atop.

My syrup is just 5 Earl Grey teabags steeped in 12oz (330ml) boiling water and then 2.5 cups (550g) sugar stirred in.

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.

This is my husband's go-to when we vacation on St Martin/Sint Maarten. It's really difficult to duplicate 1:1 when we get home (we live in the US) but LeBlon Cachaca is about as close as we can get in PA to the real agricultural grade rum they use on the island. We do bring some agri grade rum home sometimes but otherwise, this drink is a wonderful reminder of our vacation time.

I'm not sure what's available in PA, but some other options are Rhum J.M. Blanc, La Favorite, or Neisson.

I am in OH, we have pretty poor distribution to state stores as well, but at least I can ship to my house from out of state.

Other commenters are talking about Haitian clairins, which - while not traditional for ti' punch - are similar in profile to rhum agricole, and also make a fantastic ti' punch. As does Rhum Barbancourt Haitian Proof (55% Haitian blanc), which again is different, but similar.

This is a strange cocktail... the rums I used were the (suggested) J.M. Terroir Volcanique, Appleton 8 year, and El Dorado 15 year - all rums I very much enjoy neat. I do have a bottle of Carpano Antica, but it's not open and my Dolin is (and I'm not going to waste vermouth lol). I also used my homemade pimento dram - which is boozier and allspicey-er, but less sweet, than St. Elizabeth.

Owing to its similarity to a Manhattan, and knowing my allspice dram and vermouth were a bit drier than the suggested, I garnished with a Luxardo cherry instead of an orange zest, hoping to add some sweetness. While I am enjoying this cocktail, it would probably be better with the Antica - as-is, it's pretty austere... and while enjoyable, I'd rather drink the rums neat. It's not bringing anything extra.

Great cocktail. But Across the Pacific? That's really taking the long way from Jamaica to Sicily.

My trip was even shorter: 1150 miles across the Caribbean.

I used Amaro di Angostura. And it was delicious!

Not the most flavorful rye neat, but man, this thing makes a bangin' Manhattan.

A lot of cocktails you can get by (even though they might be lesser) without the garnish. This one NEEDS the lemon oil expressed over it to bring the whole thing together. I tasted before and after, and it's a whole new drink.