Bitter Spring

1 oz Fernet Branca
1 oz Gold rum, Flor de Caña Gold 4
3⁄4 oz Ginger syrup
3⁄4 oz Orgeat (toasted hazlenut)
3⁄4 oz Lemon juice
1 ds Peychaud's Bitters (as a float)
Instructions

Shake until ice is slushy, Collins, additional crushed ice, heavy dashes of Peychaud's

Cocktail summary
Created by
Sother Teaque, Amor y Amargo, NYC
Is of
unknown authenticity
Reference

http://www.starchefs.com/cook/recipe/mixology/sother-teague/bitter-spri…

Curator
Not yet rated
Average
4 stars
(5 ratings)
YieldsDrink
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From other users
  • Bright red and muddy orange wasn't that attractive. Tasted pretty good though. Similar Golden Gate Swizzle is better. — ★★★★
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Comments

Out of curiosity I made toasted hazlenut orgeat, though I don't think it is really necessary. This is similar to (but not quite as good as) the Golden Gate Swizzle. I used Canton in place of ginger syrup, Rhum Barbancourt 8 yr rum, and strained it as I wasn't wanting the slushy preparation.

joep commented on 3/27/2012:

Love this beverage, Sother says you can use regular orgeat in place of the hazelnut and the drink won't suffer. It's really more of a float of Peychauds, the top sixth of the finalized drink should be red.

I used regular (homemade) orgeat, and did the Peychaud's as a float (though not quite 1/6—wasn't ready for that), and it's a lovely drink.