Name: Napoleon
Total time: 4 min
Cuisine: Cocktail
Ingredients: 50 ml Gin; 15 ml Rouge aromatised wine; 7.5 ml Fernet liqueur; 7.5 ml Triple sec; 2 drop Saline solution 4:1

Napoleon
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Serve in a Coupe glass

Ingredients:
1 ²⁄₃ oz	Hayman's London Dry Gin
¹⁄₂ oz	Dubonnet/French rouge aromatised wine
¹⁄₄ oz	Fernet Branca liqueur
¹⁄₄ oz	Cointreau triple sec liqueur
2 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Rust-coloured, spirituous and bittersweet with assertive fernet herbal notes. Good as an aperitivo but brilliant as a digestivo.

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History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

NAPOLEON COCKTAIL.
1 Dash Fernet Branca.
1 Dash Curaçao.
1 Dash Dubonnet.
1 Glass Dry Gin.
Shake well and strain into cocktail glass. Squeeze lemon peel on top.
Harry Craddock, 1930

Alcohol content:

1.6 standard drinks
28.27% alc./vol. (28.27° proof)
22.6 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Tuber Magnatum

5th June 2023 at 22:42

For those like me who find Fernet-Branca cocktails on the bitter side, I found that a drop of 20% saline helped here. It toned the bitterness down without otherwise taking away from the overall flavour profile.