Ewing #33

1⁄4 oz Pastis
2 oz Jamaican rum, Appleton V/X
1⁄2 oz Fernet Branca
1⁄4 oz Spiced brown sugar syrup (see below)
1 ds Bitters, Angostura
Instructions

Rinse chilled coupe with the Ricard, then pour it out. Fill a mixing glass with ice. Add all of the remaining ingredients and stir well. Strain into the prepared coupe and garnish with lime wedge.

Notes

SPICED BROWN SUGAR SYRUP: In a saucepan, bring 8 ounces water to a boil with 1 cup dark brown sugar, 1 star anise pod and 2 allspice berries. Simmer over moderate heat for 5 minutes. Let cool, then strain into an airtight container and refrigerate for up to 2 weeks. Makes about 12 ounces

Cocktail summary
Posted by Dan on
Created by
Green Street Grill, Cambridge, MA
Year
2008
Is of
unknown authenticity
Reference

http://chowhound.chow.com/topics/544983?tag=highlight-4081282;post-cont…

Curator
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