...and he'll trace his path by the stars that blanket the sky.

A bit on the sweet side.
1 34 oz Demerara Rum, El Dorado 8
12 oz Averna
14 oz Falernum, Velvet Falernum
2 ds Bitters, Angostura
1 bsp Fernet Branca
Stir/Strain/Up/Lemon Twist
From other users
  • Quite good, adding a little more fernet worked with my sweeter rum (Zaya) — ☆☆☆☆
  • Used Cynar instead of Fernet Branca, and added an extra dash of bitters. First time used 12 yo rum, next time Rhum agricole. Preferred the 12 yo rum, — ☆☆☆
  • Made with diluted Hamilton 151 Demerara. Decent balance of pretty interesting flavors, but didn't love it. I get a fair amount of flat rum-and-Coke from it. — ☆☆☆
  • This time used El Dorado 12, Cynar instead of Fernet. A bit sweet, might actually need the fernet. And maybe ED 8 instead of 12? — ☆☆☆☆
  • Made with ED 15. Rich with some nice layers from the VF, F. Branca, and the Averna. — ☆☆☆☆
  • Did it verbatim. Very nice. Complex, not too sweet, nice finish! Yum! — ☆☆☆☆☆
  • Used Flor de Cana. Any non-caramely rum would work. — ☆☆☆
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AmyJ's picture

This inspired a tasty, well

This inspired a tasty, well spiced digestive: 1/2 oz each of falernum (homemade) and Averna, angostura and 1/4 oz fernet. Most tasty at room temp, no ice.

drinkingandthinking's picture

Very mellow - nice blend of

Very mellow - nice blend of Fernet and rum - not too sweet or menthol. I used Appleton 12yr rare blend rum, but might try with a few others. Hard to get true demerara rum in my neck of the woods...