Garnish:
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) |
Review:
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.
Variant:
History:
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.
Nutrition:
182 calories
Alcohol content:
- 1.4 standard drinks
- 20.37% alc./vol. (40.74° proof)
- 19.4 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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