Gastown swizzleBy Chatelaine
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Head bartender at Vancouver’s L’Abattoir Shaun Layton whips up a bittersweet sipper just in time for patio drinking
- 3 tbsp dark rum , preferably Appleton
- 1 tbsp Aperol
- 2 tbsp fresh lime juice
- 1/4 cup passion fruit juice
- 1 tsp Fernet Branca
- Stir all ingredients except Fernet Branca in a Collins glass. Top with crushed ice. Spoon Fernet Branca over ice. Garnish with lime zest.