Jose Pereiro at Forza Storico created his take on a classic Queen's Park Swizzle, adding some Chinola (passion fruit) and an Italian touch with Fernet Branca float.

Queen’s Park Swizzle

• 1 oz Havana club añejo

• 1 oz Banks 5

• .5 oz Chinola

• 1 oz Lime juice

• 1 oz Simple syrup

• .25 oz Fernet Branca

• 8 mint leaves

Wake up the mint and place it into a Collins glass, add the rest of ingredients but Fernet, add pebbles ice, swizzle, top with more ice, float the Fernet and garnish with mint.