ferrari colada

1/2 oz Plantation Trinidad Rum
1/2 oz Rhum Clement Select Agricole
1/2 oz Campari
1/2 oz Vallet Fernet
1 1/2 oz Pineapple Juice
1/2 oz House Coconut Cream
1/4 oz Demerara Syrup

Shake with crushed ice and pour into a coconut tiki mug. Top with crushed ice, garnish with a lime wheel coated with a dash of pineapple-infused Angostura Bitters, and add a straw. Regular Angostura Bitters (as well as other glassware) will work here.

Two Sundays ago, we closed up Loyal Nine in time for me to get last call at Backbar. Moreover, in time to get another chance to sit at Luc Thiers bar since he was in back in town for the bar he is helping to open in Upstate New York is not ready yet. As I was deciding on a nightcap option, Luc was making a drink with the house coconut cream and mentioned that he had an idea for me: he had merged the cult Fernet-Campari shooter, the Ferrari, with the classic Piña Colada. Since my re-creation of the lost Hungry Mother No. 34 recipe for a Fernet Colada was so delicious, I was game.
The Ferrari Colada's lime wheel garnish filled the aromatic aspect of the drink. While the sip was creamy and thick, the swallow offered coconut, pineapple, and bitter herbal flavors. Moreover, just as Luc had mentioned, the swallow did have an intriguing strawberry feel from the Campari interacting with the other ingredients.