I've always had a love hate relationship with fernet. So I'm constantly trying to put it in cocktails to make people who don't like it or haven't had it, appreciate it, including myself.
After trying Matt Tanner of Anvil and Refuge's golden gate swizzle I fell in love with fernet cocktails and the modern lover was born.
2oz Barbados plantation rum
3/4oz lime juice
1/2oz Demerara simple syrup
1/2oz Pierre Ferrand dry orange curaÃ§ao
3 dashes Scrappy's Seville orange bitters
Mint to garnish
Combine all ingredients except for Fernet and mint in a tall glass, add crushed ice and swizzle. Top with more crushed ice for a "sno-cone" effect, drizzle Fernet over the back of a bar spoon and garnish with a healthy mint sprig. Add straw, sip, enjoy.