Oldfield

Difford’s Guide
Discerning Drinkers (14 ratings)

Serve in a Nick & Nora glass

Ingredients:
1 13 oz Straight rye whiskey (100 proof /50% alc./vol.)
12 oz Fernet Branca liqueur
13 oz Bénédictine D.O.M. liqueur
1 dash Angostura Aromatic Bitters
2 drop Saline solution 4:1 (20g sea salt to 80g water)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Nick & Nora glass.
  2. Prepare garnish of skewered Fragata Green Olive.
  3. STIR all ingredients with ice.
  4. STRAIN into chilled glass.
  5. Garnish with skewered olive.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 9/10

Review:

This bittersweet classic is almost medicinal in style.

View readers' comments

History:

Adapted from a recipe in the 1934 book Pioneers of Mixing at Elite Bars.

OLDFIELD
2/3 Rye
1/4 Frenet Branca
Dash Benedictine
Dash Angostura Biters
Glass No. 1. Shake

Pioneers of Mixing at Elite Bars, 1934

Nutrition:

One serving of Oldfield contains 154 calories

Alcohol content:

  • 1.7 standard drinks
  • 36.17% alc./vol. (36.17° proof)
  • 23.6 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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Andy Parnell-Hopkinson’s Avatar Andy Parnell-Hopkinson
22nd February at 19:07
I never realised that Benedictine is the anti-fernet. Surprisingly balanced.