This drink mixes rum and Fernet-Branca in an unexpected way, and it works fantastically well. The bitter Fernet and the somehow sweet rum marries, and is well supported by the sour/bitter grapefruit juice.
Cinnamon syrup is super easy to make yourself. We pour simple syrup into a glass bottle and add a cinnamon stick. Then we just let it sit in the fridge for a week or so before we use it.
Davy Jones’s Locker
Recipe by Brad Farran
Ingredients:
2 oz gold rum
1 oz grapefruit juice
0,5 oz cinnamon syrup
0,25 oz Fernet-Branca
0,25 oz lime juice
Mixing:
Shake all ingredients with fresh ice and fine strain into a coupe.
Glassware:
coupe