Fernet Swizzle

Josh Kelly of Good Bar, Seattle

Adapted from a drink by Josh Kelly of Good Bar, Seattle (found in Imbibe Magazine)


1 ½ oz reposado tequila (ArteNOM 1414)
1 oz amontillado sherry
¾ oz fresh lime juice
½ oz demerara syrup
¼ oz ginger juice
¼ oz Fernet Vallet
3 dashes Angostura bitters (we use Amargo-Angostura Vallet)
2 Kaffir lime leaves (optional)


Shake with big ice and strain into a Collins glass, swizzle till glass frosts, garnish with mint sprig and additional dashes of Angostura bitters.