Fernet blasts through a simple tart frozen daiquiri, adding a slightly bitter edge and a shock of minty freshness. It’s a great introduction to the bitter digestivo
1 1/2 ounces aged rum (45ml)
1/2 ounce Fernet Branca (15ml)
3/4 to 1 ounce (20-30ml) fresh juice from 1 lime
3/4 to 1 ounce (20-30ml) 1:1 turbinado simple syrup
At least 8 hours before you plan to serve the drink, add rum, fernet, 3/4 ounce lime juice, and 3/4 ounce turbinado simple syrup to a resealable container or zipper-lock bag. Place batched mix in the freezer until freezer-cold, about 8 hours.
When ready to serve, pour mix into blender and add 8 ice cubes or 160 grams crushed ice. Pulse blender 5 times, then blend until uniform. Taste and add up to 1/4 ounce additional lime juice or turbinado simple syrup as needed. Blend once more briefly and serve immediately, with a straw if desired.
If you want to make multiple drinks, you can pre-batch up to a double recipe (a blender may not hold much more than that easily) in a single container, add 14 ice cubes, then divide after blending; if making more than two drinks, use separate containers to hold more servings.