I make mine with 45mL of the Ultimate Mai Tai rumblend (equal ratios of Plantation OFTD, Xaymaca, Smith&Cross, Appleton 8 y/o) and some tiki bitters or chocolate bitters. When having a sweet tooth, I sometimes add a 20 mL of dark creme de cacao or homemade banana liqueur absolutely delicious!

Magic, its like these ingredients transform into something else i somehow get wray & nephew vibes

Thanks, can you batch this in an airtight bottle indefinitely since there are no juices? Would it taste the same in 6 months?

All wines and fortified wines oxidize quite rapidly after exposure to air. Probably best to vacuum and store in fridge or leave out the wine and add that later.

Tried it with four roses, monkey shoulder, bulleit rye, homemade amaretto, and manzanilla sherry. Very tasty but i recon the madeira would make it truly shine

SO sooo crushable. I made it with Boomsma Cloosterlikeur as a sub for GC. As this is lower in ABV I reduced the amount of coconut syrup and added some Wray & Nephew for some func.
• 60 mL Boomsma Cloosterlikeur
• 15 mL Wray & Nephew Overproof rum
• 10 mL coconut syrup
• 15 mL lime juice
• 45 mL pineapple juice

Although it is less complex and less abv, it is a very good and cheap alternative for Green Chartreuse. With the low price (€14) point in the Netherlands, this is a very nice sub allowing me to make crushable GC cocktails like the Pina Verde without guilt.

Quite dry and tart so I adapted it to the following with great results:
• 1 1/4 oz (37.5 mL) Four roses bourbon
• 1 oz (30 mL) Montenegro amaro
• 1 oz (30 mL) Aperol
• 2/3 oz (20 mL) Lemon juice
• 3 drops of 20% saline solution