Ewing No. 33

• 1/4 ounce pastis
• Ice
• 2 ounces amber rum
• 1/2 ounce Fernet-Branca (bitter Italian digestif)
• 1/4 ounce Spiced Brown Sugar Syrup
• Dash of Angostura bitters
• 1 lime wedge

1. Rinse a chilled coupe with the pastis, then pour it out.
2. Fill a pint glass with ice.
3. Add all of the remaining ingredients except the lime wedge and stir well.
4. Strain into the prepared coupe and garnish with the lime wedge.

pastis, amber, brown sugar syrup, bitters, lime

Taken from www.foodandwine.com/recipes/ewing-no-33-cocktails-2008 (may not work)