Serve in a Coupe glass
2 slice | Cucumber (fresh) |
2⁄3 oz | Hayman's London Dry Gin |
1⁄3 oz | Fernet Branca liqueur |
1⁄3 oz | Lemon juice (freshly squeezed) |
2⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1 oz | Fiol Extra Dry Prosecco |
Garnish: Float thin slice of cucumber
MUDDLE cucumber in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass. TOP with sparkling wine.
Recipe contains the following allergens:
A riff on a Southside Royal with fernet replacing mint, cucumber and sparkling wine to lift the cocktail.
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.