Bartending might not be close to a pirate’s life, but a bottle of rum was inspiration enough for Clover Club’s Brad Farran, who crafted this cocktail with a striking balance of citrus and spice.
2 oz. aged rum (Farran uses Appleton Reserve)
1 oz. fresh grapefruit juice
1/2 oz. cinnamon bark syrup (see below)
1/4 oz. Fernet Branca
1/4 oz. fresh lime juice
Tools: shaker, strainer
Garnish: lime wheel
Combine all ingredients and shake vigorously. Strain into a frozen sour glass and garnish.
Cinnamon Bark Syrup: In a glass jar, combine 1/3 tsp. of freshly ground cinnamon with 2 cups of simple syrup (1:1). Keep refrigerated for up to 2 weeks and shake well before each use.
Brad Farran, Clover Club, Brooklyn, New York