101 Best New Cocktails: Hot Buttered Fernet by Bradford Scott Knutson, Swing Wine Bar, Olympia, WA
Hot Buttered Fernet
Adapted from a recipe by Bradford Scott Knutson, Swing Wine Bar, Olympia, WA.
22.5 ml (.75 oz) Fernet Branca
22.5 ml (.75 oz) Laird’s Applejack
15 ml (.5 oz) Giffard Abricot liqueur
180 ml (6 oz) apple cider
1 heaping barspoon Buttered Rum Mix*
Combine the Fernet Branca, applejack, and liqueur in a warmed coffee mug. Heat the cider and buttered rum mix (I use a milk steamer). Pour into the mug, serve, and enjoy.
*Buttered Rum Mix: Combine 453 g (1 pound) softened butter, 60 g (1/3 cup) packed brown sugar, 2 teaspoons ground cloves, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, and a pinch of salt in a large bowl. Whip together, then store in the refrigerator.
gaz sez: This Knutson guy knows how to get my attention, and this drink paid off very nicely indeed. When I featured the recipe in the San Francisco Chronicle, I noted that the spiced butter comes in handy for a variety of uses—I’ve been adding it to my late-night hot chocolate and brandy, where it works wonders.
This is one of 2012’s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
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