Bitter Spring

Description
Fernet Branca, Gold rum, Peychaud's Bitters, Lemon juice, Ginger syrup, Orgeat
Ingredients
1ozFernet Branca
1ozGold rum, Flor de Caña Gold 4
34ozGinger syrup
34ozOrgeat (toasted hazlenut)
34ozLemon juice
1dsPeychaud's Bitters (as a float)
Instructions
Shake until ice is slushy, Collins, additional crushed ice, heavy dashes of Peychaud's
Cocktail summary
Yield
Drink
Created bySother Teaque, Amor y Amargo, NYC
Referencehttp://www.starchefs.com/cook/recipe/mixology/sother-teague/bitter-spring
Posted by
christina in tacoma's picture
christina in tacoma on 10/28/2011

Comments

Love this beverage, Sother says you can use regular orgeat in place of the hazelnut and the drink won't suffer. It's really more of a float of Peychauds, the top sixth of the finalized drink should be red.

I used regular (homemade) orgeat, and did the Peychaud's as a float (though not quite 1/6—wasn't ready for that), and it's a lovely drink.

christina in tacoma's picture

Out of curiosity I made toasted hazlenut orgeat, though I don't think it is really necessary. This is similar to (but not quite as good as) the Golden Gate Swizzle. I used Canton in place of ginger syrup, Rhum Barbancourt 8 yr rum, and strained it as I wasn't wanting the slushy preparation.

From other users

Bright red and muddy orange wasn't that attractive. Tasted pretty good though. Similar Golden Gate Swizzle is better. (4 stars)

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