Aged rum and Fernet make for a spirited match in this assertive lowball from Los Angeles bartender, Richard Swan.
1 1/2 oz. aged rum (Swan uses Zaya 12-year)
1/2 oz. Fernet Branca
1/2 oz. fresh lime juice
1/2 oz. demerara sugar syrup (1:1)
1/2 oz. fresh egg white (pasteurized if you like)
Tools: shaker, strainer
Garnish: orange twist
Shake ingredients with ice and strain into an ice-filled glass. Garnish by twisting the peel over the finished drink.
Richard Swan, Cliff’s Edge, Los Angeles