|1 fl oz||Bourbon whiskey|
|1 fl oz||Fernet Branca|
|3⁄4 fl oz||Freshly squeezed lemon juice|
|2⁄5 fl oz||Giffard Sugar Cane Syrup|
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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, we think so.
Adapted from a drink created by Sam Ross at Attaboy, New York City, USA. Sam’s original recipe calls for equal parts (¾oz each) lemon juice and 1:1 sugar syrup – we adjusted to use richer 2:1 sugar syrup.