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Cooper's
Delicately floral rye whiskey with fernet adding layers of bitter herbal complexity
G. M. Genovese
4th January at 01:02
I don't think my overly wet ice helped. Definitely gonna try this again with solid cubes and I'm leaning toward subbing the Willett 4-year rye with a more distinctive brand, namely Dad's Hat. I have a feeling that'll be stellar. A simple recipe with some interesting character and dimension.
20th September 2025 at 06:38
Well balanced viz. St. Germain not as overpowering as expected. Fernet does its magic again.
10th September 2025 at 16:13
Looks like title is misspelled as Copper's instead of Cooper's.
10th September 2025 at 17:17
Thanks for pointing out. I've now corrected.
7th September 2025 at 00:58
My fernet comes from a distillery in DC, Don Ciccio & Figli, and it doesn't taste like Listerine. Which means this drink was only deliciously herbal and well balanced.
6th September 2025 at 21:45
Dear Fernet, it's not you, it's me. I know many people love you deeply. Maybe I'd like this with 1/8 oz fernet.
14th September 2025 at 20:53
It took me about half a bottle to finally like it. It was definitely an acquired taste. If you like banana try the Banana Toronto (specifically with Tempus Fugit creme de banane)
6th September 2025 at 14:58
We'd run out of Rye so did it with Bourbon. A very simple and beautifully balanced cocktail.
5th September 2025 at 14:45
Surprisingly dry cocktail. Incredible though, the rye and elderflower is surprisingly brought together by the Fernet. The floral notes from the elderflower work really well with the mint and rye spice.
Your choice of rye matters quite a bit. Don't use a too spicy one like Bulleit. Try and use a rye with maybe a vermouth finish just to get a hint of those herbal and fruity venous notes.
Your choice of rye matters quite a bit. Don't use a too spicy one like Bulleit. Try and use a rye with maybe a vermouth finish just to get a hint of those herbal and fruity venous notes.