A winter Daiquiri variation that is a bit more bitter, spiced, and brooding from Brad Farran during his time at Clover Club in Brooklyn This drink takes advantage of the affinity between grapefruit and cinnamon (which both also pair beautifully with rum). The citrus also allows the more chocolate and botanical notes from the Fernet to shine while absorbing more off-putting bitter notes. Using a funkier, high ester Jamaican rum contributes to improvements in the flavor and aroma 2 oz Lightly Aged Blended Jamaican Rum (Appleton VX (now Signature) is great, the Reserve would also work; I’m in love with a limited bottling of Worthy Park 10 year (pictured)) 1 oz Fresh Grapefruit Juice .5 oz Cinnamon Syrup (crush 3-4 cinnamon sticks in 1:1 granulated sugar/water, stir until sugar dissolves, simmer 5 minutes after backing temp down from near boil, strain out cinnamon bark) .25 oz Fernet (I really like Contratto, but other brands like Fernet Branca also work) .25 oz Fresh Lime Juice Pinch of salt (helps citrus flavors pop) Shake with ice, strain into chilled coupe. Garnish with a lime wheel