Cul de Sac

1 oz Rum, El Dorado 12
1 oz Tequila, Herradura
1⁄4 oz Fernet Branca
1 bsp Elderflower liqueur, Chase
1 cube Sugar cube
1 twst Grapefruit peel
Instructions

Prepare like an old fashioned. Muddle the sugar cube with the Fernet in a chilled old fashioned glass. Press out the oils on the grapefruit zest with your muddler. Add the rum, tequila and Chase Elderflower liqueur. Add ice. Stir well.

Notes

This cocktail does not work as well with St Germain. If St Germain is all you can find, cut the Fernet down slightly.

Cocktail summary
Created by
Sandy De Almeida, Gladstone Hotel, Toronto.
Is the
author's original creation
Curator
Not yet rated
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3 stars
(1 rating)
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Comments
Dan commented on 11/12/2011:

Curated to add Chase as a preferred brand. It does not appear to be imported into the US.

Well, I'm from Canada. But like I said, give it a try with St. Germaine and cut the Fernet to taste. I first made it with St. Germaine. I liked it better with Chase and it's cheaper, that's all.