Garnish:
Coffee beans
How to make:
POUR fernet into chilled/frozen glass, swirl round to coat inside and DISCARD excess. MUDDLE raisins with cognac in base of shaker. Add other ingredients, SHAKE with ice and fine strain into fernet-rinsed glass.
| 1/6 fl oz | Fernet Branca liqueur |
| 24 dried | Raisins |
| 2 fl oz | Cognac (brandy) |
| 1/6 fl oz | Galliano Espresso Coffee liqueur |
| 1/4 fl oz | Maple syrup |
| 1 fl oz | Chilled water (reduce if wet ice) |
Read about cocktail measures and measuring.
Review:
Rich, pungent and not too sweet.
History:
Adapted from Dr Zeus, a cocktail created by Adam Ennis in 2001 at Isola in London, England.
Alcohol content:
- 1.4 standard drinks
- 18.78% alc./vol. (37.56° proof)
- 20.2 grams of pure alcohol
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.
Join the Discussion
... comment(s) for Zeus Cocktail
You must log in to your account to make a comment.