Fernet Me Not No. 1

Difford's Guide
Discerning Drinkers (3 ratings)

Serve in a

Coupe glass

Photographed in a

Bespoke Nick & Nora

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.

2 slice Cucumber (fresh)
2/3 fl oz Hayman's London Dry Gin
1/3 fl oz Fernet Branca liqueur
1/3 fl oz Lemon juice (freshly squeezed)
2/3 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 fl oz Prosecco sparkling wine
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Review:

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

History:

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

Alcohol content:

  • 0.8 standard drinks
  • 12.61% alc./vol. (25.22° proof)
  • 11.4 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.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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