The Yellow Crocodile by Jonas Stern
Ingredients:
30ml Fernet-Branca
15ml London dry gin
15ml Saffron syrup
10ml Minus 8 Vinegar
10ml Quaglia Chinotto
Shake the ingredients with ice and double-strain into a champagne flute with a Crusta-style rim of saffron powder sugar. Garnish with a lemon peel.