lost in rio

1 1/2 oz Cachaça (Seleta Gold)
1/2 oz Sweet Vermouth (Cocchi)
1/4 oz Fernet Branca
1 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Honey Syrup
1 dash Angostura Bitters

Shake with ice and strain into a double old fashioned glass with a large ice cube.
Two Tuesdays ago, I decided to make a drink called Lost in Rio that I spotted on the BarNotes app. The recipe was crafted by bartender Tim Walker then of Asheville, NC, and the concept began with an "urge to pair Fernet with pineapple" and ended with a result he was quite pleased with. Once prepared, the Lost in Rio showcased a honey-floral meeting cachaça funk nose. Next, lime and honey with hints of pineapple on the sip gave way to cachaça, honey, and pineapple on the swallow with an herbal-menthol finish. Overall, the combination reminded me of a less minty, more floral, and less aggressive Pencil Thin Mustache.