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Photo by John Ales
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Aged rum and Fernet make for a spirited match in this assertive lowball from Los Angeles-based 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
Glass: lowball
Garnish: orange twist
Shake all ingredients with ice and strain into an ice-filled glass. Garnish by twisting the orange peel over the finished drink.
Richard Swan, Cliff’s Edge, Los Angeles
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