Fernet Me Not No. 1

Difford’s Guide
Discerning Drinkers (9 ratings)

Serve in a Coupe glass

Ingredients:
2 slice Cucumber (fresh)
23 oz Hayman's London Dry Gin
13 oz Fernet Branca liqueur
13 oz Lemon juice (freshly squeezed)
23 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 oz Fiol Extra Dry Prosecco
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Float thin slice of cucumber

How to make:

MUDDLE cucumber in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass. TOP with sparkling wine.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 5/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

A riff on a Southside Royal with fernet replacing mint, cucumber and sparkling wine to lift the cocktail.

Be the first to comment

History:

Adapted from a recipe created circa 2013 by bartender Terry Cashman at Callooh Callay in Shoreditch, London, England.

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

There are no comments for Fernet Me Not No. 1.

Please log in to make a comment