I've been hearing all over how great of a combination Fernet and Ginger are - so I put two and two together to add to/amp up the "Cynar-Rye Smash" posted by Kevin O'mara. This one is similar, but completely different. I really, really like the cinnamon syrup with the fernet and ginger liqueur. Perfect harmony, as they say.
2 oz. Rittenhouse Rye
.75 oz. Fernet Branca
.5 oz. Domaine de Canton
.25 oz. Cinnamon Syrup
4 Lemon Chunks
6 Mint Leaves (2 for garnish)
Add lemon, syrup and mint to mixing tin and muddle. Add the rest of the liquids along with ice and shake vigorously. Double strain into a rocks glass. garnish with a nice mint leaf, or two.
cinnamon syrup: boil one cup water. once boiling, add mixture of 3/4 cup white sugar and 1/4 cup brown sugar. stir until sugar is dissolved. add 2 long cinnamon sticks and simmer for 5 mins. bottle and refrigerate. good for up to 3 weeks.