A Farewell to Arms No. 1
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A Farewell to Arms No. 1
Photographed in an Urban Bar 1920 Alto Coupe 18cl
| 1 1⁄2 oz | Fernet Branca liqueur |
| 3⁄4 oz | Difford's Falernum liqueur |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 4 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of mint leaf.
How to make:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Wakey, wakey! Fernet replaces rum in this falernum-influenced Daiquiri-like cocktail to enliven your taste buds.
History:
Adapted from a recipe created in 2013/14 by Chad Owen at Manifesto speakeasy in Kansas City, Missouri. Eponymously named after Ernest Hemingway's 1929 novel.
Nutrition:
One serving of A Farewell to Arms No. 1 contains 203 calories
Alcohol content:
- 1.1 standard drinks
- 15.87% alc./vol. (15.87° proof)
- 15.9 grams of pure alcohol
- More Aperitivo/aperitif cocktails
- More Bittersweet (e.g. Negroni) cocktails
- More Herbal cocktails
- More Sours (citrus) 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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