Name: Nestor's Cup
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 22.5 ml Fernet liqueur; 22.5 ml Cherry brandy; 1 dash Cherry bitters

Nestor's Cup
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Glass:

Photographed in an UB 1910 Old Fashioned 10.5oz

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
³⁄₄ oz	Fernet Branca liqueur
³⁄₄ oz	Heering Cherry Liqueur
1 dash	Cherry bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of skewered Luxardo Maraschino Cherry.

How to make:

STIR all ingredients with ice.
STRAIN into ice-filled glass.

Garnish:

Garnish with skewered maraschino cherry.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Freshening gin-laced cherry. Enjoy as an aperitivo or cleansing late-night tipple.

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History:

Adapted from a recipe created in 2025 by J. E. Clapham of Clapham Cocktails.

More cocktails by J. E. Clapham of Clapham Cocktails

Alcohol content:

1.8 standard drinks
28.54% alc./vol. (28.54° proof)
25.8 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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Kevin Haynes

15th October at 22:34

Went with Bombay Sapphire and Luxardo Cherry with the Fernet. Used ratios from recipe. As Caspian and David have said, it's not sweet at all. The flavors are well balanced, one flavor doesn't dominate a sip, though the Fernet clings more on the aftertaste than the juniper and cherry.

A solid cocktail and a fine way to enjoy Fernet.

1

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David Newfeld

5th August at 01:40

I agree that the Fernet prevents too much sweetness but I went with 2/3 oz ea of the liqueurs. Not sure if this is something an ancient Greek king would drink but why not! I love it and am thinking of rye for next time!

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Caspian Berggren

30th July at 15:33

I honestly thought it would be cloyingly sweet but it's not at all. The mint and bitterness from the Fernet really balances everything. It benefits from the dilution though.

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