Ingredients

1 1/2 oz Angel's Envy Rye Finished in Caribbean Rum Casks

1/4 oz Fernet Branca Menta

2 barspoons Turbo syrup (2:1)

20-25 mint leaves

2 dashses Chocolate bitters

Mint bouquet, powdered sugar, chocolate shavings garnish

Preparation

  • Muddle mint and sugar in a rocks glass
  • Add Angel's Envy rye and fernet
  • Stir to incorporate ingredients
  • Add crushed ice and stir for 20-25 seconds
  • Mound crushed ice on top
  • Garnish with mint bouquet, powdered sugar, and chocolate shavings