Daral Diablo
1½ oz Clément VSOP rum
1½ oz Fernet-Branca
¼ oz Clément creole shrubb
¼ oz Trader Tiki vanilla syrup

Stir all ingredients over rocks, then strain and serve up. Garnish with a lemon twist.

This cocktail was my submission for MxMo: Brown Bitter & Stirred, hosted by Lindsey’s blog of the same name.

This recipe is based off of a cocktail from Jason Schiffer of 320 Main in Seal Beach. He went for a more rounded rum and orange liqueur combo with Zaya and Gran Gala.