1 oz Coconut rum, Brinley's
1 oz Fernet Vallet
1 oz Cynar 70
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed orange swath.

Cocktail summary
Year
2021
Is the
author's original creation
Curator
Not yet rated
Average
4.5 stars
(7 ratings)
YieldsDrink
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Comments

Tried the recipe today with: Coconut oil fatwashed overproof english harbor (velier), classic Cynar, and 1/3 oz more rum, Gagliardo fernet
Coffee and boulevardier kind of drink, benefits from a long stir and dilution.
4 stars and will do again.


Didn't have Coconut Rum, so blended Clement Mahina Coco liquor 50/50 with an aged rum, turned out quite nice. It's a good blend of sweet and bitter, and always novel to have a nearly black cocktail as a look.


An intriguing presentation (deep dark reddish black/brown with a clear ice sphere passing for setting, smoke haze obscured Sun). To give the full effect: add an orange peel cut and shaped like a sail stuck on a long pick (mast) dropped vertically into the drink. The flavor is rather unique as well, with a bit of coconut, slight sweetness, chocolate, dark root, bitter artichoke leaf, and fernet herbal notes.