About
This cocktail was created by Jordan Chiava (@thecountryclubbartender) at Reflections Lounge in Ewa Beach, Hawaii. Jamaican rum sets the base, while Amaro Montenegro adds warmth and Fernet Branca brings the bitter, herbal edge that anchors the drink. Banana liqueur and ginger pineapple tea syrup soften and round things out without tipping sweet. Jordan has described this cocktail as her baby, and her love of Fernet shows in how confidently it’s built into the balance.Cheers y’all!
Ingredients
- 1 oz · 30 mlJamaican rum (Jordan uses Worthy Park)
- ½ oz · 15 mlAmaro Montenegro
- ½ oz · 15 mlFernet Branca
- ¼ oz · 7.5 mlbanana liqueur
- ½ oz · 15 mlfresh lemon juice
- ½ oz · 15 mlginger pineapple tea syrup
- pinch of salt
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add a small amount of crushed ice and whip shake until chilled.
- 3
Dirty dump into a glass.
- 4
Top with crushed or pebble ice.
- 5
Garnish with a maraschino cherry, fresh mint, and candied ginger (the original garnish included a dehydrated lime slice in place of the candied ginger).
Ginger Pineapple Tea Syrup
- 2–3 black tea bags
- 150 ml. water
- 5 slices fresh ginger
- 150 ml. pineapple Demerara syrup
- 50 g. white sugar
- pinch of citric acid
- 1
Bring the water just to a boil.
- 2
Add the tea bags and ginger and steep until strong.
- 3
Remove the tea bags and ginger.
- 4
Measure the finished tea and combine it with an equal volume of pineapple Demerara syrup.
- 5
Add the white sugar and citric acid.
- 6
Stir until fully dissolved.
- 7
Let cool and store refrigerated in a sealed container.
anatomyofadrink.com/cocktails/the-final-handshake