Serve in an Old-fashioned glass
| 1⁄2 fl oz | Fernet Branca liqueur |
| 20 dried | Raisins |
| 2 fl oz | Cognac (brandy) |
| 1⁄4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1⁄6 fl oz | Galliano Espresso Coffee liqueur |
| 1 dash | Orange Bitters by Angostura |
Not that far removed from a Sazerac, this cocktail is innovative and great tasting.
Adapted from a recipe created in 2001 by Adam Ennis at Isola in Knightsbridge, London, England.
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
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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