3⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Campari
3⁄4 oz Lime juice
1⁄2 oz Pineapple syrup
1 ds Absinthe
6 dr Fernet Branca (As Garnish)

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).


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.

Cocktail summary
Created by
Bar Marilou, New Orleans, Louisiana
Is an
authentic recipe
Not yet rated
5 stars
(8 ratings)
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