Serve in an Old-fashioned glass
1 oz | Bourbon whiskey |
1 oz | Fernet Branca liqueur |
3⁄4 oz | Lemon juice (freshly squeezed) |
0.42 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
Just enjoyed a hearty meal? Well, this digestivo is just the ticket. If you're not accustomed to the taste of fernet then the first couple of sips may be challenging, but then this very refreshing cocktail becomes eminently sippable, quaffable even, and certainly stomach-settling – well, I think so.
Adapted from a drink created by Sam Ross at Attaboy in New York City, USA. Sam's original recipe calls for equal parts (¾oz each) lemon juice and 1:1 sugar syrup – I've adjusted to use richer 2:1 sugar syrup.
One serving of Midnight Stinger contains 183 calories
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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Very nice with a glass stuffed with ice.
For the next mix, I'll probably do a 2:1 bourbon to fernet or higher to allow the bourbon a little more room to shine. All that said, very tasty after dinner cocktail.
Also, you might want to try it with Maple, instead of sugar syrup and Single Malt Scotch of your choice.
I was beginning to think I would never find a use for my dust gathering bottle of Satan's Expectorant at the rear of my bar.
After over indulging at dinner, I resolved to try the proclaimed benefits of Fernet one last time.
This little diamond is a winner. The bitterness,syrup & sour combine nicely, riding the menthol wave over the earthy whisky (I had Rittenhouse B.i.B to hand).
A little reminder of that mouth rinse we get at the dentist's, but I'm not averse.