Mixologist Joel Lee Kulp of The Richardson – Brooklyn, NY
Adapted by StarChefs.com
Yield: 1 Cocktail
4 ounces Fentiman’s Ginger Beer
1 ¾ ounces Cruzan Black Strap Rum
¼ ounce Fernet Branca
Fill a Collins glass with ice. Pour in the ginger beer and insert straw. Float the rum on top of the ginger beer and float the Fernet on top of the rum. Serve.
|Hard Carved Ice from Andrew Bohrer from Mistral Kitchen in Seattle, WA