Name: Pinto (by J. E. Clapham)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 37.5 ml Light white rum; 30 ml Cherry brandy; 15 ml Fernet liqueur; 7.5 ml Lemon juice; 1 dash Aromatic bitters; 3 drop Saline solution 4:1

Pinto (by J. E. Clapham)
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Photographed in an UB Koto Old Fashioned 30cl

Ingredients:
1 ¹⁄₄ oz	Light white rum (charcoal-filtered 1-4 years old)
1 oz	Heering Cherry Liqueur
¹⁄₂ oz	Fernet Branca liqueur
¹⁄₄ oz	Lemon juice (freshly squeezed)
1 dash	Angostura Aromatic Bitters
3 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of lemon zest twist.

How to make:

SHAKE all ingredients with ice.
STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Pinto (by J. E. Clapham) lifestyle image

Pinto (by J. E. Clapham) lifestyle thumbnail

Review:

Rum-laced and bittersweet with rich cherry fruit and lemon freshness.

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History:

Adapted from a recipe created in 2025 by J. E. Clapham of Clapham Cocktails. Mr Clapham told us, "Devised to improve upon the far sweeter Pinto listed in Pioneers of Mixing (1934), since rum works complements Cherry Heering so well in the Ankle Breaker (a 50s concoction from Beachbum Berry's Remixed).

More cocktails by J. E. Clapham

Nutrition:

One serving of Pinto (by J. E. Clapham) contains 215 calories

Alcohol content:

1.5 standard drinks
22.93% alc./vol. (22.93° proof)
20.7 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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Showing 4 comments for Pinto (by J. E. Clapham).
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Kevin Haynes

2nd August at 21:09

Wow, this a really interesting combination of things! The dash of Angostura really brings out the Fernet and combines well with the sweet cherry and tart lemon. I will definitely add this to the make again list.

Aristoth Dariotis

10th February at 03:49

I personally much prefer this drink served on cracked ice rather than block. Your results may vary.

Simon Sedgley

2nd February at 04:07

Beautifully elusive and balanced...from a very unlikely (one hesitates to say 'dog's breakfasty') cabal of ingredients.

Marie-Therese Straus

1st February at 02:33

What an interesting drink! It's surprisingly dry and has a really appealing, wintry woodsmoke/woodfire note from the Fernet. The lemon juice and lemon peel add a nice freshening element. I'll definitely make this again!

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