2 part Fernet Branca (3/4 oz)
2 part Myer's Dark Rum (3/4 oz Gosling's Black Seal)
2 part Lime Juice (3/4 oz)
1 part Falernum (3/8 oz Velvet)
1 part Orgeat (3/8 oz BG Reynolds)
Shake with ice and strain into a cocktail glass. A picture I later found on the web shows it being served in a mason jar filled with ice and garnished with mint sprigs, a lime wedge, and a straw.
Two Fridays ago, I was browsing the recipe book from Diageo's Cocktails from Around the World Happy Hour at Tales of the Cocktail last year. One appealing recipe that I did not try at the event was the Tar Pit from Clive's Classic Lounge in Victoria, British Columbia. While I missed the chance to have bartender Shawn Soole make me one, I was finally able to experience the drink described as "an Antiki (Anti-Tiki) cocktail showing that Tiki drinks can take many forms." I found the drink's subtitle to be a little odd especially considering that Imbibe Magazine found Clive's to be one of the top 10 Tiki bars. I am not sure what rums Clive's regularly uses for the Tar Pit; here, they opted for two dark rums from the Diageo portfolio to appease the sponsor.