Fernet February - "Pandemonium" from Veneto Tapa Lounge

Welcome to cocktail #2 for Fernet February!
This next one comes from a fantastic bar/restaurant in Victoria with a very talented bar staff - Veneto. The menu is exciting, separated into originals, twisted classics, sparkling, and other small sections (including a "de lux" section with a $50 Sazerac using Sazerac 18 year-old rye). There are numerous originals on the menu that are delicious, creative, and worth the trip if you're in the area.
You can see my review of Veneto here.

They have been incredibly friendly and excited when it comes to this endeavor of mine and have contributed an original recipe from Katie McDonald (the skilled one mentioned in my review) in a flip style using a very interesting syrup infused with black pepper and vanilla bean. It is recommended as a later-in-the-evening cocktail, as it "packs a wallop."
A 'flip' style cocktail was a drink in the late 1600's using beer, sugar, and rum, and was served hot, making the drink foam. Over time the beer and heat were dropped, and eggs were incorporated to create the foam. Jerry Thomas's book "How To Mix Drinks" from 1862 was the first listed to add eggs to a 'flip,' and the style became very popular before being lost in the dark ages of cocktaildom (namely, the 1980's and 90's), but is often popping up nowadays at savvy and classic-minded bars. Cocktails often contain egg white (such as a Clover Club, or a traditional Whiskey Sour), but flips contain the entire egg. This primarily adds texture and viscosity, but also a slight flavour. The traditional way to use egg in a cocktail is to shake the ingredients without ice first, then add ice and shake again. This will give a full cocktail foam and texture to the drink. You can see a great example of this with the Don't Mind If I Do cocktail.
Flips make perfect winter drinks, and will also work as a perfect finish to your evening.

Representing Victoria, B.C., is Katie McDonald from the wonderful Veneto Tapa Lounge with her Fernet cocktail, Pandemonium: 

Pandemonium

1.5 oz Wray and Nephew Overproof Rum
3/4 oz Fernet Branca
1/2 oz Black Pepper and Vanilla Bean syrup
1 whole egg
Orange Zest

Combine all ingredients except orange in a cocktail shaker and shake briskly. 
Fine-strain into a chilled wine glass. Garnish with the orange zest.

If you find yourself in Victoria, you simply must stop by Veneto and try their original cocktails.

Please share your favourite Fernet cocktails, or your original creations below in the comments section!
And, be sure to stop by again in a few days for another original creation using Fernet by another local bar...

[[ see the Fernet February introduction here ]]
[[ see the "Gastown Swizzle" from L'Abattoir here ]]
[[ see the "Dark and Fernet-y" from Rob Roy here ]]
[[ see the "Chinatown Sour" from The Keefer here ]]
[[ see "The Bittercup" from Pourhouse here ]]
[[ see "The Vested Bartender" from Boneta here ]]
[[ see "The Parliament" from The Diamond here ]]
[[ see "Parliament Hill" from The Hideout here ]]
[[ see "The Lucky Lady" from The Refinery here ]]
[[ see "The Denny Triangle" from Jamie Boudreau / Canon here ]]