fernet swizzle

1 oz Fernet Branca
1/2 oz Lemon Hart 151° Rum (Diamond Reserve 151°)
1/2 oz Velvet Falernum
3/4 oz Lime Juice
3/4 oz Demerara Syrup

Build in a Collins glass, add crushed ice, and swizzle to mix and chill. Fill with crushed ice and garnish with a mint bundle, lime wheel, and swizzle stick (omit). Two Sundays ago, I rediscovered a set of online recipe flashcards for Strong Water in Anaheim and selected the Fernet Swizzle from the collection. Strangely, this appears in the low ABV section of their current menu, but for a Tiki bar, perhaps that much alcohol is below average for a serving. The concept of a Fernet Swizzle was one that I had tried before in the Golden Gate Swizzle which took things in an orgeat, lemon, and rum-free direction. Once swizzled, the drink offered up mint, lime, menthol, and caramel aromas. Next, lime and caramel notes on the sip slipped into woody rum, bitter gentian, minty menthol, and ginger flavors on the swallow.