Caribbean Coffee Crush

1 3⁄4 oz Añejo rum (Kirk & Sweeney 12 Year)
1⁄2 oz Falernum (Homemade)
2 ds Fernet Branca
1 oz Simple syrup (Homemade Coffee-Stout Syrup)
3 wdg Pineapple
1⁄2 oz Lime juice
Instructions

Muddle the large 1" pineapple wedges with falernum. Add remaining ingredients, shake, fine strain, 2x rocks glass, crushed ice. Garnish with a pineapple leaf and wedge.

Cocktail summary
Picture of Caribbean Coffee Crush
Created by
Scott Diaz, Seattle WA
Is the
author's original creation
Reference

http://www.shakestrainandsip.com/run-rum-run/

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Comments

A user asks: Is there a recipe for the coffee-stout syrup, and how long will it last in the refrigerator? Thanks,  Zachary