1 oz column still aged rum1 oz dry curaçao¾ oz lemon juice¼ oz rich simple syrup (2:1)¾ oz Fernet-Branca, to float5-10 mint leaves
instructions :

Place 5-10 mint leaves at base of glass then add the remaining ingredients, except Fernet-Branca. Add crushed ice and swizzle until glass is frosted, approximately 20 seconds.

Add straw, then slowly pour Fernet over the top of the ice. Top with crushed ice and garnish.

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