1 1/2 oz rye whiskey
3/4 oz ginger syrup
3/4 oz lemon juice
1/2 oz Fernet-Branca
lemon peel, for garnish
Shake with ice and strain into a chilled cocktail glass. Express the lemon peel over the drink, then discard. (The photo shows the peel in the drink, but it looks better without.)
To make the ginger syrup, simmer a few inches of ginger, sliced, with a cup each of sugar and water until flavorful. Strain into a bottle and keep refrigerated.
This drink has been a bestseller on my cocktail menus at Carlyle and Metrovino.