Created by the late Marco Haines of Herb & Bitter Public House in Seattle, this bitter take on a classic Queen’s Park Swizzle combines the intense, fernet-like amaro Santa Maria al Monte with Jamaican rum for an unexpectedly refreshing drink. Chris Elford added this to the menu at Rob Roy to mark the one-year anniversary of the death of Haines, who was beloved in the Seattle bartending community. “This was one of the drinks that embodied what our friend, the late Marco Haines, was capable of as a bartender,” says Elford. “At the end of the day, you don’t have to be an adventurous drinker to like this drink despite almost every ingredient being polarizing.”
- 1 ounce Jamaican rum, preferably Smith & Cross
- 3/4 ounce Santa Maria al Monte amaro
- 1/2 ounce ginger syrup (see Editor's Note)
- 1/4 ounce honey
- 3/4 ounce lime juice
- 1/3 ounce Amaro di Angostura, to float
Garnish: mint, lime wheel
- Combine all ingredients in a swizzle glass and add crushed ice.
- Using a swizzle stick or bar spoon, agitate the ingredients until incorporated.
- Add more crushed ice and garnish with mint and a lime wheel.