1 oz Rye
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 rinse Fernet Branca
1 twst Orange peel (as garnish)

Shake all but Fernet. Double-strain into Fernet-rinsed coupe. Garnish with orange twist.

Cocktail summary
Created by
Ria Soler
Is an
authentic recipe
Not yet rated
4 stars
(13 ratings)
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From other users
  • I like Dan's suggestions and would try them next time. I didn't think the sweetness was overpowering but the rye has does struggle to stand up to the Becherovka.
  • Used Fee Bros. bitters and a scant 1/2 syrup. Sweet and orangey, with an interesting finish.
  • Nice. Strong Cinnamon from the Becherovka. Used 1.5 oz rye, 1/4 oz simple, and added 2 dashes Regans'. — ★★★
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Dan commented on 12/13/2011:

A nice drink, although I fiddled with it a bit. I used only 1/4 oz simple, but then I tend to like my drinks without detectable sweetness. I upped the rye to 1 1/2 oz to get it to stand up to the Becherovka. I added 2 dashes of Regans' orange bitters, which reinforces the orange notes from the twist and adds significant bitterness (since Becherovka is so mild). I really enjoyed this drink, especially since it highlights an unusual ingredient that is pretty widely available.

AmyJ commented on 2/22/2013:

Nice. Good call re Regan's bitters . Used Rittenhouse Rye, which stands up well. Thanks!

Bevx commented on 2/22/2013:

Finally tried this one. Yup, delicious...Made it "Dan's way," except I split the difference on the syrup at around 1/3 oz. Used the new Dickel Rye, which worked great... First drink I've tried using a "tiny" amount of Fernet where the flavors mingled so perfectly that if I didn't <em>know</em> it was there, I might not have guessed it.