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Industry Sour
Herbal, bittersweet and sour. Being a 'Sour', it seemed fitting to add a few drops of saline and a splash of egg white
Jim G
20th March at 00:32
This is not a cocktail I want every day but when I shake one up I always love. Bartenders tend to change things up slightly on a classic cocktail, give it a different name, and pat themselves on the back for being such brilliant mixologist. But this one is like nothing else. I’m glad I’m reasonably well stocked with Chartreuse, for now. Oh and speaking of changing things up slightly, the Chefs Kiss cocktail is also great.
19th February at 03:24
My friends and I have been on an Industry Sour kick as winter winds down.
But, with Green Chartreuse in short supply, we have been experimenting with other herbal liqueurs. Here are our results:
Strega - 4.5/5
CioCaro - 4.5/5
Cardamaro - 4.5/5
Nonino - 4/5
Galliano - 4/5
Suze - 4/5
But, with Green Chartreuse in short supply, we have been experimenting with other herbal liqueurs. Here are our results:
Strega - 4.5/5
CioCaro - 4.5/5
Cardamaro - 4.5/5
Nonino - 4/5
Galliano - 4/5
Suze - 4/5
20th December 2024 at 21:54
Have previously tried this with Fernet del Frate Angelico and was very impressed.
This time I used Asperley Bros Britannica Fernet ( cacao & deep liquorice flavours) and this is now one of my 5*+ repeat drinks.
If you didn't like cough medicine as a child then not may be not for you though!
This time I used Asperley Bros Britannica Fernet ( cacao & deep liquorice flavours) and this is now one of my 5*+ repeat drinks.
If you didn't like cough medicine as a child then not may be not for you though!
14th October 2024 at 10:59
Really enjoyed. Next time I would reduce the sugar syrup to 1/4 oz.
15th March 2024 at 19:42
Really pleased to see this included here - a fantastic drink. I can’t say I’m the biggest fan of Fernet Branca but this combination is the best kind of alchemy. Personally I’d put a little less sugar but that’s just my palate.
10th May 2024 at 16:04
Branca Menta, which I used the first time I tried this months ago (on an equal-parts recipe), is certainly over-the-top and made this too sweet, but I saw its potential... Cut to today, I cut the Chartreuse 1:1 with Dolin Genepy and, despite the reduced measure of syrup and addition of egg white, this isn't that far off from with what I was initiated... I would agree though, a fantastic drink.
17th March 2024 at 17:49
I'm a big fan of Fernet Branca and I have been looking for other ways to drink it (other than as a ferrari as a digestif with equal parts campari). This is perfect and close to my other favourite the Last Word. Agreed that maybe the sugar could be dialled down. Tempted to sub Maraschino in to see how it fares