la yapa

1 oz Rye (Rittenhouse 100)
1 oz Lemon Juice
1/2 oz Fernet Branca
1/2 oz Velvet Falernum
1/2 oz Grenadine
2 dash Angostura Bitters

Shake with ice and strain into a rocks glass filled with ice. I opted for an orange peel garnish.

Two Tuesdays ago, I decided to make a drink I had spotted on the Imbibe Magazine website's additional recipes for the current issue called La Yapa. La Yapa was created by Jamal Hassan from the Ox Restaurant and adjoining Whey Bar in Portland, Oregon, as a rye Tiki drink.
The orange twist contributed a bright aroma that later gave way to a lemon juice nose with light herbal notes. The lemon continued on into the sip along with the rye's malt and the Fernet Branca's caramel; this combination almost came across as orangey perhaps due to the grenadine. The swallow then showcased the rye and Fernet flavors with a menthol-clove finish. As the ice melted over time, the La Yapa became more Fernet Branca forward.