This classic Barbados recipe is found in several different versions, but because falernum is a Barbadian specialty, Spirits columnist Jason Wilson trusts the formula on the back of John D Taylor's Velvet Falernum bottle.
If possible, use the rich, molasses-heavy Cruzan Black Strap Rum. Before stirring, the thick, dark rum will float atop the falernum, like oil.
- 1 1/2 ounces falernum, preferably John D. Taylor's Velvet Falernum
- 1/2 ounce dark rum, preferably Cruzan Black Strap Rum
- 2 dashes Angostura bitters
- 1 quarter slice of lime, cut lengthwise in half, for garnish
Fill a highball or rocks glass with ice. Pour in the falernum, then the dark rum, which will float on top. Add the dashes of Angostura bitters, then squeeze the lime slices and drop into the drink.
Before serving, stir well, and add more ice if needed.
Adapted from John D. Taylor's Velvet Falernum.
Tested by Michael Taylor.
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