Ewing #33

Prepare spiced brown sugar syrup: bring 8 oz water, 1 cup dark brown sugar, 1 star anise pod and 2 allspice berries to a boil. Simmer over moderate heat for 5 minutes, cool and strain. Use the listed 8 cc portion.

Rinse the chilled cocktail coupe with pastis, then discard the excess.

Fill a mixing glass with ice.

Add the Jamaican rum, Fernet Branca, spiced brown sugar syrup, and a dash of Angostura bitters to the mixing glass.

Stir the mixture well until thoroughly chilled.

Strain the cocktail into the prepared coupe.

Garnish with a lime wedge.