#13) Dark Rum - Obviously a general rum will also be a requirement for any decent bar. We'll start at the dark end. A ton of choices are available, of course. We suggest that Joe goes Cruzan, it's solid for its price, especially if you buy it in the 1.75 L.
For our recipe, we'll give you an old recipe with a unique taste. It is a simple recipe, but it calls for falernum, a gingery-lime syrup that used to commonplace at drug store soda counters but may require a shopping search today. It has a distinct smell that Fennimorians might recall from grabbing a phosphate at Craig's some night after school. Here we will pair it up with its traditional partner - dark rum - and add a bit of bitters to boot.
2 1/2 ounces blackstrap rum
1/2 ounce falernum
3 drops Angostura bitters
Shake on ice.