colonial bastard

1 1/2 oz Zaya Rum
3/4 oz Lime Juice
1/2 oz Fernet Branca
1/4 oz Falernum (Velvet)
1/4 oz Allspice Dram (St. Elizabeth)
1/4 oz Pineapple Gum Syrup (homemade pineapple syrup)

Shake with ice and strain into a cocktail coupe. Garnish with pineapple sage (omitted).
After the Wildest Redhead, I decided to make a recipe I spotted on the Fernet Branca Facebook page called the Colonial Bastard. This Tiki libation was crafted by Adam Welch of Goose & Gander in Saint Helena, California, and it reminded me favorably of the Dirt'n'Diesel. Once mixed, the Colonial Bastard offered the menthol notes of the Fernet to the nose. The caramel of the rum and amaro filled the sip, and the swallow showcased the rum, Fernet Branca herbal notes, and the dram and falernum's allspice and clove spice elements.