My thought was the allspice in the dram would sub in for the clove in the falernum and add some lime bitters. Tried it, seems like it's missing something. Don't know what the original tastes like though. Could you sub in anything else for the falernum?
Used a Serbian Rakia for this and made a cane sugar simple syrup infused with mountain tea (popular in the Balkans) and garnished with Peychaud bitters, lovely