Serve inOld-fashioned glass
Mint sprigs bouquet
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
|1 fl oz||Bourbon whiskey|
|1 fl oz||Fernet liqueur|
|3/4 fl oz||Lemon juice (freshly squeezed)|
|5/12 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)|
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.
- 1.4 standard drinks
- 20.37% alc./vol. (40.74° proof)
- 19.4 grams of pure alcohol
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