Fernet Me Not No. 1
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Fernet Me Not No. 1
Glass:
Serve in a Coupe glass
| 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 | Fiol Extra Dry Prosecco |
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:
- Prosecco sparkling wine - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A riff on a Southside Royal with fernet replacing mint, cucumber and sparkling wine to lift the cocktail.
Variations/similar cocktails:
History:
Adapted from a recipe created circa 2013 by bartender Terry Cashman at Callooh Callay in Shoreditch, London, England.
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 12.2 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.
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