1 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Fernet Branca
3⁄4 oz Lime juice
1⁄2 oz Blackberry syrup
2 oz Chinotto, San Pellegrino
1 spg Mint (as garnish)
Shake, strain into a mason jar over fresh ice, top with chinotto, garnish with mint and two blackberries.
The recipe is in large scale punch format; I scaled it down to single serving and adjusted the instructions accordingly.
David Kwiatkowski, Sugar House, Detroit, MI.
Virgin Islands Rum, Fernet Branca, Chinotto, Lime juice, Blackberry syrup, Mint