Name: Schnitzelburg
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Bourbon whiskey; 30 ml Vermouth amaro (Car.); 7.5 ml Maraschino liqueur; 7.5 ml Fernet liqueur

Ingredients

2 fl oz

Bourbon whiskey

1 fl oz

Light vermouth amaro (e.g. Cardamaro)

1/4 fl oz

Luxardo Maraschino liqueur

1/4 fl oz

Fernet Branca liqueur

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of lemon zest twist.

Method

STIR all ingredients with ice.

STRAIN into chilled glass.

Garnish

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

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

2.1 standard drinks
28.07% alc./vol. (56.13° proof)
29.5 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Light vermouth amaro (e.g. Cardamaro) — Sulphur Dioxide/Sulphites

Comments & Discussion

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Simon Sedgley Premium Member 15w

We think that the gentle Vermouth Amaro is fighting an uphill battle against the volume of Bourbon and Fernet here. Next time, we might try Nardini.

Tim Cull 39w

Made this with Angeleno Amaro and it was delicious

https://angelenoamaro.com

Mike Premium Member 1y

Very enjoyable and I strongly recommend not adjusting the recipe before you try it. I think the spec is spot on.

Willett SR, other ingredients per spec.

Matt Premium Member 1y

Goofy name (my apologies to the residents of Schnitzelburg, nothing personal) - but an exceptional bourbon cocktail. I drank it up (oops) and it was delicious - bourbon definitely leading the flavor, but a hint of bright freshness from the fernet and the unique notes of the maraschino are both clearly there and unobtrusive. I think the Cardamaro is helping with the bourbon flavor notes, but I'm not sure, this is my first time using this ingredient.

Simon Sedgley Premium Member 15w

We love goofy comments. Tks.

John CARR Premium Member 1y

This is seriously good and I’m giving five stars. The initial impression is like an old fashioned - bourbon with sweet and bitter, but then it deepens with herbal, butterscotch, candy cane, globe artichoke (from the Cardamaro) and sour Cherry goodness. I cut the fernet to roughly 5ml for me, but others may be fine with the spec amount. A luxurious, refined and civilised nightcap.

Caspian Berggren Premium Member 1y

Mixology is funny. I tried just the bourbon, Maraschino and Fernet on its own, before adding the Cardamaro and ice, and I found it surprisingly balanced. The Fernet and Maraschino interacted with each other in a way I've never noticed before and the bourbon's mouthfeel kept everything together. As I added just the Cardamaro I noticed that the Fernet started taking over. After I stirred it with ice the Fernet became even more dominant, almost overshadowing the Maraschino completely.

Good drink but lesson learned, sometimes less ingredients and higher proof is more balanced.

John CARR Premium Member 1y

Agreed. I find fernet very intense and can easily take over. Remembering that palates and sensory processing is a lot more varied than we sometimes give credit for, and even varies over time with an individual, probably based on their metabolic and immune system function at that time (immune factors and neurotransmitters are primarily manufactured in the gut), not to mention influence on liver function, which can also vary enormously with weather, stress, other health states, diet etc etc.

Patricio González-Careaga López-Tapia Premium Member 1y

I noticed this recipe, as with the Manhattan Perfect and Martínez (Diffords), says Fine Strain. Why’s that, being all stirred and juice free? Thanks :)

Simon Difford Verified User Premium Member 1y

None of these recipes require fine straining and should all now say strain. Thanks for bringing this to my attention.

John Hinojos Premium Member 3y

A burst of flavour. Everything works perfectly together. Just a hint of sweet. Fernet and amaro add herbal and digestive hints. Very easy to drink.

Peter Beaver 4y

Definitely a favoured cocktail here. Consistent with my sweet preference, I double the Maraschino. Must confess I have not yet added the lemon zest twist. Must remember to do that.