Venezuela Libre

• 1 1/2 ounces Santa Teresa 1796 Solera Rum
• 1/2 ounce Fernet Branca
• 1 dash Angostura bitters

1. To a highball glass, add the rum, Fernet Branca and bitters; add ice, then fill the balance with Mexican cane cola.
2. Garnish with lime wedge.

santa teresa, branca, bitters

Taken from cooking.nytimes.com/recipes/1014677 (may not work)