wray's nephew

1 oz Wray & Nephew Overproof White Rum
1/2 oz Amber Rum (Old Ipswich Tavern Style)
1 oz Pineapple Juice
1/4 oz Lime Juice
1/4 oz Rich Simple Syrup (1/3 oz 1:1)
1 tsp Fernet Branca

Shake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.
Two Mondays ago, I delved back into my collection of Food & Wine: Cocktails books and selected the 2016 edition. There, I spotted the Daiquiri variation called Wray's Nephew crafted by Sean Hoard of Portland's Teardrop Lounge. With Fernet in the mix, it reminded me of the Tiger Balm, Pencil Thin Mustache, and other drinks. Once prepared, the Wray's Nephew greeted the nose with the Jamaican funk suggested in the name along with woody spice and a hint of menthol. Next, pineapple, lime, and caramel mingled on the sip, and the swallow showcased rum funk melding into a bitter minty note.