Name: Cooper's
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Rye whiskey 50% abv; 22.5 ml Elderflower liqueur; 7.5 ml Fernet liqueur

Cooper's
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Photographed in an Urban Bar Plain Retro Coupette 15cl

Ingredients:
2 oz	Straight rye whiskey (100 proof /50% alc./vol.)
³⁄₄ oz	Elderflower liqueur
¹⁄₄ oz	Fernet Branca liqueur

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of orange zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

EXPRESS orange 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

Review:

Delicately floral rye whiskey with fernet adding layers of bitter herbal complexity.

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Variant:

DuBoudreau

History:

Adapted from a recipe created in 2014 by Jamie Boudreau at his Vessel bar in Seattle, and named in honour of Rob Cooper, the entrepreneur behind the creation of St. Germain liqueur.

More cocktails by Jamie Boudreau

Alcohol content:

2.1 standard drinks
32.8% alc./vol. (32.8° proof)
29.5 grams of pure alcohol

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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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John Champion

14 hours ago

Looks like title is misspelled as Copper's instead of Cooper's.

Simon Difford

13 hours ago

Thanks for pointing out. I've now corrected.

Mookie

7th September at 00:58

My fernet comes from a distillery in DC, Don Ciccio & Figli, and it doesn't taste like Listerine. Which means this drink was only deliciously herbal and well balanced.

Peter Griffith

6th September at 21:45

Dear Fernet, it's not you, it's me. I know many people love you deeply. Maybe I'd like this with 1/8 oz fernet.

Simon Sedgley

6th September at 14:58

We'd run out of Rye so did it with Bourbon. A very simple and beautifully balanced cocktail.

Caspian Berggren

5th September at 14:45

Surprisingly dry cocktail. Incredible though, the rye and elderflower is surprisingly brought together by the Fernet. The floral notes from the elderflower work really well with the mint and rye spice.

Your choice of rye matters quite a bit. Don't use a too spicy one like Bulleit. Try and use a rye with maybe a vermouth finish just to get a hint of those herbal and fruity venous notes.

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