This is obviously before the invention of shaking a cocktail.  Yikes.

Pusser's version: 4 oz pineapple juice, 2 oz Pusser’s rum, 1 oz orange juice, 1 oz cream of coconut

Added garnishes, instructions, and attribution link.

Updated with the corrected authentic recipe. The previous recipe was guesswork and had too much lemon, not enough orgeat, not enough orange bitters, and included club soda. The drink should be built and swizzled to create dilution. I do think a bit of seltzer was nice, but I shook the drink to prevent excess dilution from melting.

This is a fabulous drink, and a great introduction to Fernet. I removed club soda, which is not in the authentic recipe. If one desires club soda, you might note it in the comments section of your Cocktail Book entry.

I need to try this recipe again when I have the proper ingredients. I used Torani almond syrup, and the artificial almond extract flavor is getting in the way. Guess it is time to make my own. Also, I have Regan's orange bitters- I would love to know if they are similar to the Angostura Orange, or if it would be reasonable to have both. But even with the low quality orgeat, I find this strangely addicting.

First, the KC orgeat recipe is awesome (I should know... it's my take on fxcuisine's version). It's also a great way to meet cocktail-minded friends: the recipe makes 3 liters of orgeat, so you can make two other people insanely happy.

I think it's worth picking up both Regans' and Ango orange - Regans' is like orange breathmint - it has a lighter orange aroma and a green freshness to it. Ango orange is more juicy, like the peel of an incredibly beautiful orange. 

You are right in saying this is an addicting drink, though! 

Thanks,

Zachary

I made this again with homemade orgeat, and it is just sublime. I rounded up a bit on the orgeat, and down on the angostura orange bitters, and it really was just perfect.

So, this may be my favorite, most frequently made cocktail (at least in the top few). I think the best version increases the orgeat (homemade) to 1.5 oz and decreases the orange bitters to a few dashes.

Made this with homemade falernum and orgeat (Kevin Liu's recipe, which takes all of two minutes and is delicious), dropping the orange bitters to a few dashes per the suggestions here. I ended up wanting more almond flavor so I upped the orgeat by a half ounce per christina in tacoma's suggestion and still found it balanced (my orgeat's not too sweet). Much more accessible than I expected; tart and lemony and spicy and light, with the menthol-y herbaceousness of the Fernet but basically none of the bitterness. I didn't know Fernet could be so friendly.

Made this last night; it's going in my top-10! Amazingly delicious - plus it takes enough of the bitter edge off the Fernet that I think it might make for a great drink to introduce Fernet to Fernet-virgins. ;)

Curated to provide another instruction, detail on bitters, and another source reference.

<b What a drink! Just two ingredients, but they mix well and make a satisfying drink. I polished off my bottle of Booker's with this recipe, but it was worth it. Some might like a sweeter vermouth other than Punt e Mes, which will be a matter of taste, just as some might like a different overproof bourbon.

Regardless, changing overproof bourbon brands and using a different sweet vermouth will probably still result in a cocktail that will satisfy most bourbon lovers. By the way, I added two drops of Fee's Whiskey Barrel-Aged Bitters, with a pleasant improvement. Others may prefer a different bitter; experimentation is the key. I rated the Moto Guzzi between 3.5-4.0.

Like this drink a lot, thank you! I used Gosling's Black Seal Rum, and look forward to trying others. Great use for Becherovka.

You could dry shake (use a cocktail shaker without the ice) for an easy alternative to the blender.

I found it a little liquidy. Next time I'll drop the milk to 4oz. (Admittedly, it could be the cream I used - not sure of the German equivalent to heavy cream.

In the US, heavy cream is somewhere between 36 and 40% milkfat. 

Is there anything you don't know about ingredients? Sheesh! I haven't tried this yet, but I don't care for egg nog that is too thick.

For the 'rum' I used 1.5 oz Lemon Hart 151, 0.5 oz Allspice Dram. For the 'brandy' I used 1.0 oz Cruzan 151, 1.0 oz Benedictine. I also switched and used 6oz/4oz heavy (40%) cream/milk. "No Open Flames within 25 Feet" signs are optional. :)

Minor edit: Herbsaint is a type of Pastis, rather than Anisette. Thanks for the contribution.

Mmm, nice. A smidge more Punsch on my end and I'm happy.