Posts Tagged ‘Fernet Branca’

101 Best New Cocktails: South of Heaven by George Megalokonomos, Food Mafia, Glyfada, Athens, Greece

Saturday, December 7th, 2013

South of Heaven George MegalokonomosSouth of HeavenSee more of this year’s 101 Best New Cocktails HERE 

Click HERE to submit your recipe for a chance to be included in an upcoming list.

South of Heaven

Adapted from a recipe by George Megalokonomos, Food Mafia, Glyfada, Athens, Greece.

“This is my winning cocktail for the Skinos Mediterranean Cocktail Challenge, 2013.  I wanted to create a unique and simple cocktail with this great spirit (Skinos Mastiha) without using juices, syrups or infusions. The bitter sweet taste is very balanced and the complexity is remarkable! also the aromas from the combination of spirits,mint and lime is excellent !” George Megalokonomos,

50ml Skinos Mastiha Spirit

30 ml Cocchi Americano

15 ml Fernet Branca

3-4 dashes The Bitter Truth’s celery bitters

Stir all the ingredients for 10 seconds in an ice-filled mixing glass and strain into a chilled martini glass.  Garnish with a lime zest and a mint sprig (smack it with your hands before placing in the surface of the drink).

*“To create Skinos Mastiha Liqueur, the Mastiha tree is harvested for its resin once per year in the months of June and July. Small cuts are made in the tree bark which releases small amounts of resin that are collected over ten to twenty days. It is then transferred to the village in wooden casks where the highest quality Mastiha is selected and cleaned. After distillation sugar, alcohol and mineral water are added, resulting in a distinctive, balanced spirit with pronounced notes of cucumber, pine, anise and fresh herbs.” San Francisco World Spirits Competition 2011.

gaz sez:   This Mastiha liqueur sure is funky—and I mean that in a good way—so when you marry it to Cocchi, Fernet, and celery bitters, it’s hard to predict what the result will be.  My take on the drink is that, it’s right up my alley, and although this one won’t appeal to everyone, if you enjoy funky, this drink’s for you.  Make mine a double, please.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: The Trainspotter by Thomas Newcomb, The Continental Room, Fullerton, CA.

Wednesday, November 13th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

The Trainspotter

Adapted from a recipe by Thomas Newcomb, The Continental Room, Fullerton, CA.

Trainspotter Thomas Newcomb

“This original cocktail is my twist on the classic Brooklyn cocktail.  The name has no direct relevance to the cocktail but hey, Trainspotting was/is an amazing film so there.” Thomas Newcomb.

60 ml (2 oz) Dickel Ryetrainspotter

22.5 ml (.75 oz) St. Germain

15 ml (.5 oz) Cherry Heering

7.5 ml (.25 oz) Fernet Branca

1 Grapefruit twist, as garnish

Stir over ice and strain into a chilled cocktail glass.  Add the garnish.

gaz sez:  Once again, it’s the Fernet that brings everything together in this drink, and the Dickel Rye provides a sturdy backbone—nicely done, Thomas.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: Battery Park Punch by Donnie Pratt, Cucina 24, Asheville, North Carolina

Sunday, June 30th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Battery Park Punchbattery park punch

Adapted from a recipe by Donnie Pratt, Cucina 24, Asheville, North Carolina

45 ml (1.5 oz) Leblon Cachaça

22 ml (.75 oz) fresh pineapple juice

15 ml (.5 oz) fresh lemon juice

15 ml (.5 oz) gunpowder green tea infused honey

15 ml (.5 oz) Fernet Branca

Club Soda

fresh grated nutmeg, as garnish

Shake all the ingredients except for the soda water over ice and strain into an ice-filled double old-fashioned glass.  Top with club soda, stir briefly, and add the garnish.

Gunpowder Green Tea Infused Honey

Steep two tablespoons loose-leaf Gunpowder Green Tea in 10 oz. of not quite boiling water for five minutes.  Strain into 10 oz. of honey, stir until incorporated, bottle, and refrigerate.

gaz sez:  This one really knocked my socks off–green tea, honey, and Fernet Branca are true soul-mates.  It’s a combination that should be remembered.  The cachaça works well here, too, and I imagine that the drink would also fare well with pisco, or even tequila.  Might be worth a spin, huh?

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: Free Rider by Billy Helmkamp, The Whistler, Chicago, IL.

Sunday, May 19th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

 Free RiderFree Rider

Adapted from a recipe by Billy Helmkamp, The Whistler, Chicago, IL.

“I created this drink for February’s Mixology Monday, the theme of which was Tiki. Much like the song it was named after, this drink is a mash-up of sorts. It was inspired by two of my favorite cocktails at the moment: Robert Hess’ Voyager and Jeffrey Morganthaler’s Kingston Club.  You can read more about this drink here

30 ml (1 oz) Lemon Hart 151 Demerara rum

30 ml (1 oz) Bénédictine

15 ml (.5 oz) Fernet Branca

45 ml (1.5 oz) pineapple juice

22.5 ml (.75 oz) lime juice

7.5 ml (.25 oz) demerara syrup

2 dashes Angostura bitters

1 mint leaf, as garnish

Shake and strain into a Tiki mug. Fill with crushed ice and add the garnish.

gaz sez:  Oh boy, Oh boy, Oh boy!  The combination of Fernet, Bénédictine, and pineapple juice, all lying on a bed of Lemon Hart 151 with pineapple juice sweetening the deal and Angostura jumping in there to make you sit up and take notice is a treat you’ll never forget.  Billy has sold me on Tiki.  Something I never thought would happen.

 

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: Hot Buttered Fernet by Bradford Scott Knutson, Swing Wine Bar, Olympia, WA

Sunday, January 20th, 2013

Hot Buttered Fernet

Adapted from a recipe by Bradford Scott Knutson, Swing Wine Bar, Olympia, WA.Hot Buttered Fernet

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

Click HERE to order the Annual Manual for Bartenders: 2012.

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101 Best New Cocktails: Foxeye by Spyros Patsialos, Faltso Bar, Athens, Greece.

Saturday, December 29th, 2012

Foxeye

Adapted from a recipe by Spyros Patsialos, Faltso Bar, Athens, Greece.

45 ml (1.5 oz) Bloom gin

30 ml (1 oz) Dubonnet Rouge

20 ml (.66 oz) Disaronno

1 barspoon Fernet Branca

Stir over ice and strain into a chilled cocktail glass.

gaz sez: Nice, simple, and one of those drinks that keeps you coming back for more. It’s good to see the Disaronno put to such great use here—Spyros knows exactly how to employ her charms.

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

Click HERE to order the Annual Manual for Bartenders: 2012.

facebook twitter = @gazregan

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |