At Donna in Brooklyn, poblano pepper offsets earthy rum, bittersweet Italian amaro, and Scandinavian fernet in this rich, herbaceous drink. “It’s meant to evoke a Cuba Libre in stirred form,” says bartender Patrick Gartner. “We recreated the sharp bite of a carbonated soda and squeeze of lime, which adds so much to the classic,” he notes.
- 1 ounce aged Barbados rum, preferably Real McCoy 5 Year
- 3/4 ounce Amaro Montenegro
- 1/2 ounce Ancho Reyes Ancho Chile liqueur
- 1/2 ounce unaged overproof rum, preferably Rum Fire
- 1/2 ounce rich cane sugar syrup (2:1, cane sugar:water))
- 1 teaspoon fernet, preferably Salmiakki Dala
- 5 dashes Angostura bitters
- 1 dash key lime citric solution (see Editor’s Note)
Garnish: lime twist, mint sprig
- Combine all ingredients in a double rocks glass over KD ice.
- Stir to integrate.
- Garnish with lime twist and mint sprig.
Key Lime Citric Acid:
600 grams citric acid
600 grams water
120 milliliters key lime extract
Combine all three ingredients. Stir until all citric acid is dissolved. Store in a quart container.