|1||twst||Lemon peel (as garnish)|
Stir and strain down into a double-old fashioned glass. Express the lemon oil and wipe the peel along the glass rim before you drop it in.
This has been served to me with half as much Fernet and 1/4 oz more Rye which was also tasty, but the recipe here has more character and depth.
This may be based on Robert Vermeire's Fernet Cocktail in "Cocktails, How to Mix Them" (1922) - evidently, it was "much appreciated by the Canadians of Toronto."
From other users
- I like mine with 2/3 oz Fernet and 1/3 oz simple served up with orange or lemon twist.
- Had it at drink. Fernet is an acquired taste that I haven't yet acquired.
- I used a orange peel as garnish instead and it was great, I need to try lemon.
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