Name: Atta Girl
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 22.5 ml Rosso/sweet vermouth; 22.5 ml Dry vermouth; 7.5 ml Fernet liqueur; 7.5 ml Grenadine syrup; 2 drop Saline solution 4:1

Atta Girl
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
³⁄₄ oz	Strucchi Rosso Vermouth
³⁄₄ oz	Strucchi Dry Vermouth
¹⁄₄ oz	Fernet Branca liqueur
¹⁄₄ oz	Monin Grenadine Syrup
2 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 Coupe 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.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino), Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A delightfully expressive bittersweet aperitivo/digestivo that makes for a tasty alternative to a Negroni, especially when served over ice in an old-fashioned glass.

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Variant:

Atta Boy

History:

Adapted from a recipe created in December 2020 by Frederic Yarm of the Boston-based Cocktail Virgin blog.

More cocktails by Frederic Yarm

Nutrition:

One serving of Atta Girl contains 199 calories

Alcohol content:

1.6 standard drinks
21.82% alc./vol. (21.82° proof)
22.9 grams of pure alcohol

More After dinner/digestif cocktails
More Aperitivo/aperitif cocktails
More Bittersweet (e.g. Negroni) cocktails

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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Jeremy Harrold

5th January at 17:00

A suitably intriguing cocktail with sweet red fruit, bitterness held in check and the Fernet’s menthol weaving between the two.

Andy Parnell-Hopkinson

1st December 2024 at 18:05

Hubba, and furthermore, hubba. Fernet really is a magic ingredient.

Simon Sedgley

21st October 2024 at 12:01

Delightful indeed. We think it's the vermouths that are the subtly pulsing heart here but, as with all fine cocktails, the whole is always greater than the sum of the parts.

John CARR

20th October 2024 at 11:42

Still tentative about fernet branca, but this is starting to convince me… the pomegranate definitely helps to balance it.

Tuber Magnatum

4th December 2024 at 00:12

As I continue on my cocktail journey I am finding bitter less bitter if that makes sense! So on second go round I forewent the saline and think it is actually better. With out muting the bitterness with saline it seemed to me it enhanced the complexity of the drink.

Tuber Magnatum

1st November 2024 at 23:02

For those also tentative about Fernet Branca because of its bitterness, the saline solution really helps suppress that making this a very balanced cocktail.

1 reply

Frederic Yarm

18th October 2024 at 17:37

Cheers! My mashup of 2 drinks from the 1930 Savoy Cocktail Book -- the Hanky Panky and the Attaboy (both drinks good enough to have world class bars named after them).