|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.
- Demerara syrup
- I used a orange peel as garnish instead and it was great, I need to try lemon.
- Made with 2 oz Rittenhouse, 1/2 oz Fernet, 1/4 ounce rich (2:1) simple, 2 dashes Angostura bitters, orange peel. Maybe sightly less simple and a lemon peel next time.
- The Deliverance — Bourbon, Calvados, Fernet Branca, Maple syrup
- Brave Bootlegger — Rye, Mozart Black, Fernet Branca
- Green Hornet — Rye, Herbal liqueur, Fernet Branca
- Heathen VC — Rye, Sweet vermouth, Armagnac, Bitters, Triple sec, Absinthe
- Patent Pending — Rye, Meletti Amaro, Sweet vermouth, Bitters
- Seven Hills — Rye, Fernet Branca, Elderflower liqueur
- Frank Hinton — Rye, Campari, Sweet vermouth, Peychaud's Bitters, Bitters, Raspberry syrup, Passion fruit syrup, Blood orange peel
- Nardini Mint Julep — Bourbon, Amaro Nardini, Simple syrup, Mint
- Manhattan, Wisconsin — Brandy, Sweet vermouth, Bitters, Lemon peel
- The Lorelei — Rye, Sweet vermouth, Cinnamon Schnapps liqueur, Orange bitters