Bitter Spring: Fernet Branca, Flor de Cana 4-Year Rum, Ginger Syrup, Toasted Hazelnut Orgeat, Lemon Juice, and Peychaud's Bitters

Adapted by StarChefs.com
August 2011
Yield: 1 Cocktail

INGREDIENTS:

1 ounce Fernet Branca
1 ounce Flor de Caña 4-year gold rum
¾ ounce Ginger Syrup
¾ ounce house-made toasted hazelnut orgeat (2:1 sugar to fresh ginger juice)
¾ ounce freshly squeezed lemon juice
Heavy dashes of Peychaud's bitters

METHOD:

For the Bitter Spring:
Shake everything but the Peychaud’s vigorously with plenty of ice. The vigorous shake is necessary to break the ice into a slush. Pour everything into a 12-ounce Collins glass. Top with crushed ice and liberally coat with Peychaud’s to resemble a snow cone. Cheers!

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