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2 oz Rum used aged rum
¾ oz Amaro
½ oz Chartreuse (green)
¼ oz Falernum
2 dash(es) Orange bitters
2 dash(es) Peychauds bitters

Express and discard orange peel. Garnish with cocktail cherry.

A swizzle for the 21st century, Marco Dionysos’s tall, frosty cocktail rejiggers the traditional Caribbean Rum Swizzle with green Chartreuse, a lime-colored, herbal French liqueur. And though a seemingly odd combination of ingredients, Chartreuse’s aromati

1½ oz Chartreuse (green)
½ oz Falernum
¾ oz Lime juice
1 oz Pineapple juice

2¼ oz Rum use Jamaican overproof
½ oz Falernum
½ oz Cinnamon syrup
½ oz Grapefruit juice
¾ oz Lime juice
1 dash(es) Angostura bitters

Few drops of absinthe to rinse the glass first, optional.

2 oz Gin (szechuan pepper infused)
¼ oz Apricot liqueur
¼ oz Falernum
¾ oz Lime juice
¼ oz Simple syrup

Shake over ice, no garnish.

The Saturn cocktail is one of the most famous gin-based recipes—a fruity combo of gin, passion fruit, orgeat, falernum and lemon juice. Invented in 1967, the drink still appears on menus at bars around the world today

1½ oz Gin
¼ oz Falernum
½ oz Lemon juice
½ oz Orgeat (almond syrup)
¼ oz Passionfruit puree

Blend all the ingredients together with 1 cup of crushed ice until smooth. Pour the contents into a rocks glass filled with 4 oz. of fresh crushed ice. Garnish with lime ring around cherry.

2 oz Pisco
½ oz Creme de pamplemousse
½ oz Elderflower liqueur
¼ oz Falernum
¾ oz Vermouth (dry)

Stir with ice and strain over single ice cube, garnish with grapefruit twist

1 dash(es) Absinthe
4 oz Rum Mix light, dark, overproof rum
½ oz Falernum
¼ oz Grenadine
¾ oz Lime juice
1 oz Pineapple juice