| 3⁄4 | oz | Virgin Islands Rum, Cruzan Blackstrap |
| 1 | oz | Campari |
| 1⁄4 | oz | Falernum, Velvet Falernum |
| 3⁄4 | oz | Lime juice |
| 1⁄2 | oz | Pineapple syrup |
| 1 | ds | Absinthe |
| 6 | dr | Fernet Branca (As Garnish) |
Instructions
Shake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with a spritz of Fernet Branca (6 drops), a lime wheel (omit), edible flowers, and a cherry (omit).
Notes
I made this with Pineapple Gum Syrup and I used Peychauds Bitters rather than Absinthe as I personally find Absinthe too heavy handed to use as a minor ingredient.
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