Name: Fernand x Nando
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Gentian liqueur; 20 ml Cachaça; 10 ml Calvados apple brandy; 2 dash Aromatic bitters

Fernand x Nando
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Serve in an Old-fashioned glass

Ingredients:
1 oz	Gentian liqueur (e.g. Suze, Salers etc) infused with coffee beans
²⁄₃ oz	Cachaça
¹⁄₃ oz	Calvados / apple brandy / straight applejack
2 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

Garnish: Orange wheel

How to make:

STIR all ingredients with ice and strain into ice-filled glass (preferably over block ice).

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A bittersweet apéritif combining gentian herbal complexity with attractive coffee, cachaça and calvados spirituous notes.

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History:

Adapted from a recipe created in 2017 by Nando Imamura, Hong Kong.

Nando says, "Fernand Moureaux, the genius that believed in create something different than the casual, versus Nando Imamura, bartender, Brazilian-Japanese and married with a French Woman creating flavours around the world. I created this cocktail using French and Brazilian products to celebrate the birth of my 1st baby. I used Suze infused with Brazilian Coffee beans, Cachaça Leblon aged in a French oak for three years and Calvados Cristian Droin VSOP and Angostura Bitters to balance it out."

Namdo's original recipe calls for 30ml Suze infused with Brazilian coffee beans, 20ml Leblon cachaça, 10ml Calvados Cristian Droin VSOP and 2 dashes Angostura Aromatic Bitters.

Nutrition:

One serving of Fernand x Nando contains 122 calories

Alcohol content:

1 standard drinks
23.74% alc./vol. (23.74° proof)
14.4 grams of pure alcohol

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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Ian Baigrie

24th July 2024 at 15:31

I used straight Suze instead of a coffee bean infused one (as I don't have time for that kind of shisnee) and I substituted in Pochle for Calvados. This will be in rotation along with White Negronis until I run out of Pochle!

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