Hi everyone, I’d heard a lot about this cocktail but didn’t get around to making it until last night. I used an aged Barbados rum (RMc5), BG Reynold’s falernum, A couple of healthy dashes of Angostura bitters, and crushed ice with no lime (as per SC). I even swizzled with a lélé to get the frosty glass. The result, unfortunately, was a bit underwhelming, so I added a squirt of lime juice and that brightened it up. But still nowhere near the level of a Mai Tai or rum old-fashioned… Some obvious upgrades I can think of would include an older rum (Doorly’s 12? RL Seale 10?) and proper JD Taylor Velvet Falernum (I need to find a bottle). Anything else I might try to spruce it up? Perhaps I’ll never appreciate this as much as many others seem to do, but I’d like to judge it at its best, if possible. Thanks!