poet & the peony

1 oz Fernet Branca
1 oz King's Ginger Liqueur
1/2 oz Passion Fruit Syrup
1/2 oz Lime Juice

Shake with ice and strain into a cocktail coupe.

Two Tuesdays ago, Andrea and I made our way over to Estragon for dinner. For a first drink, Sahil mentioned that he had all of the ingredients this time to make a cocktail that I had previously desired called the Poet & the Peony. The drink name stems from Estragon's owner who is a published poet; despite her not being a fan of Fernet Branca, she rather enjoyed this combination. When I inquired about the peony aspect, Sahil alluded to the drink being rather aromatic and he relied on alliteration as his naming salvation.
The Poet & the Peony offered Fernet's menthol note to the nose. Next, tropical fruit and lime on the sip led into Fernet's sharp herbalness tempered by passion fruit flavors on the swallow with a ginger-menthol finish.