Throw?

Tasty - just the thing after a steampunk convention. I got a taste of coconut from somewhere.

Watching one of my favourite barmen make this, I suspect 'throw' means pour from one glass/shaker to another a couple of times.

Glad you enjoyed it. Yes, you are right re: "throw" I think some people use "roll" too?? Guess it's the halfway point between stirring or shaking.

I love a good bourbon or rye drink, and this one is very drinkable. It's a good "after work but before dinner" drink. And it's one that is great in the evening after dinner. I'm not sure why the small amount of bourbon--maybe just to appease bourbon drinkers. Regardless, it's a great drink and one that deserves to become a favorite across the U.S.

Addendum: It's several months later, and I decided to try the "Rusty Automaton" again--only now with a little more Bourbon. This time I added 1/4 oz of Jim Beam black label. If my memory is correct, the drink is a tad better with a tad more Bourbon. As much as I enjoy Bourbon, I believe more than !/4 oz Bourbon is asking for trouble. Right now, both the Rye and the Bourbon come through; but with a greater amount of Bourbon, the rye's taste would be compromised. Originally I rated this cocktail at 4.0, but with the small increase in Bourbon (from 1/6 oz to 1/4 oz), I now rate the "Rusty Automaton" at 4.5. Enjoy this and other cocktails, but drink responsibly.

I'll second freakin' yummy.

It seems extravagant to mix with such an expensive wine, but it is quite sweet; the gin tempers that while still letting all the delicious spice flavors shine through. This recipe is flexible- I thought the wine got a little lost with the stated proportions- I liked it 1:1 with a little extra lime, so adjust to taste.

I like this one, but the barolo chinato is a bit hard to find in my area (thank you interwebs). I have only used the star anise/lime garnish combo.

FWIW liquor.com has the wine at 3/4 oz. 

I would say the ginger beer float is optional; I made this without and the drink was delicious.

Moderated to confirm to larger proportions of Imbibe recipe, which is probably more authoritative, and added lime wheel garnish.

Revisited after a couple years in an effort to finish off my bottle of Canton, and I still think this is an amazing drink. I do prefer it with a bit less lime however, and the last couple of times I made it I added a little orgeat since it plays so well with the Fernet Branca and the ginger. I amend my previous comments about the ginger beer being optional- it's a little syrupy without. However, the drink is on the sweet side and the ginger beer only adds to that. I've heard that King's ginger liqueur has more ginger flavor than the Canton that I finally finished, so I wonder if that with regular soda water would give enough ginger kick without getting too sweet.

Never having tried it with Canton, I just made this with King's Ginger, 3/4 oz of lime, and soda instead of ginger beer.  I thought the flavor balance was good, not too sweet, but the ginger was more subtle than big-kick.

Curated to add instructions for make the Sweet Corn Simple Syrup.

Can someone explain where the second portion of lime juice is to be used, please?

That's a good question. The link is broken, and the current cocktail menu doesn't have this on it. Perhaps the OP can chime in, but it's not lime peel as garnish. Thanks,  Zachary

That must be what the secret is.