| 1 1/2 fl oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 1/2 fl oz | Strucchi Red Bitter (Campari-style liqueur) |
| 1/3 fl oz | Joseph Cartron Double Crème de Cassis de Bourgogne |
| 2 dash | Orange Bitters by Angostura |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of orange zest twist.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Strength & taste guide:
Review:
Spirit-forward, fruity and bittersweet with a balance that makes another sip compelling.
Variant:
History:
Adapted from a recipe created in 2010 by Ryan 'Jesus' Fitzgerald at Beretta in San Francisco, USA. According to my notes, when at Beretta in 2010, Ryan's original recipe comprised 60ml (2oz) Rye whisky, 15ml (½oz) Campari, 7.5ml (¼oz) crème de cassis, and 2 dash orange bitters. However, it transpires that Ryan's Fogerty is made with white crème de cacao and not crème de cassis.
Nutrition:
One serving of Fogerty No. 2 contains 165 calories.
Alcohol content:
- 1.6 standard drinks
- 31.54% alc./vol. (63.08° proof)
- 22.3 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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