I picked this one because it uses falernum, a flavored syrup that sounds more like an obscure body part. Falernum is flavored sugar syrup used in tropical drinks, with notes of allspice, vanilla, and almond. It’s used extensively in “tiki” drinks (think anything Trader Vic’s) alongisde orgeat which is easier to procure, or so I’ve found. There are some recipes out there to help you make falernum at home, but I think your best bet is to order it over the internet or get it specially ordered at a liquor store in DC.

Of course, you can skip all that and go to Gibson on Sundays for “Tiffany’s Tiki Night” and let them make it for you which, let’s face it, is a lot cheaper than buying all the ingredients yourself when you think about it (if doing this column has taught me anything it’s that making cocktails at home can be ridiculously expensive).

Lemon Rum Cooler

• 1/2 oz fresh lemon juice
• 2 oz light rum
• 1/4 oz Bacardi 151
• 2 oz pineapple juice
• 1/2 oz falernum

Shake in a cocktail shaker with ice and strain into tall glass. Fill up with bitter lemon soda, available at most (larger) grocery stores (Canada Dry and Schweppes are two popular brands). Whole Foods in Tenleytown carries it from time to time, and I have no idea why it’s so hard to find at the Whole Foods on P Street. Go figure. Anyways, the flavor is exactly what you’d expect: all citrus goodness topped off with fizzy delight. I think I’d prefer it without the 151 rum (too high-octane for me) and a little umbrella to cap it off.