1 1⁄2 oz Gin
1 twst Orange peel (as garnish)

Stir well with ice and strain into chilled cocktail glass. Twist orange peel over surface of the drink.

Cocktail summary
Is of
unknown authenticity

Vintage Spirits and Forgotten Cocktails, Ted Haigh

4 stars
4 stars
(32 ratings)
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From other users
  • Pretty sweet, but way better than I thought. A keeper.
  • Made with St. George Terroir and Cocchi - the Terroir and the FB played nicely with each other. — ★★★★
  • 2, 1, 1/4 — ★★★★★
  • Made with antica. — ★★★
  • My wife hated this. Said "This cocktail hurt my feelings". But I liked it. My first time trying a Fernet Branca drink. — ★★★★
  • Elegante com Dolin. Potente e mais amargo com Punt e Mes — ★★★★
  • 1/4/18: 1.5 oz Tanqueray, 1.5 oz Cocchi vermouth, scant 1/4 tsp Fernet Branca, orange peel, 1 big rock. Very nice. Might like to try a variation with 1 oz gin, 2 oz vermouth. — ★★★★
  • One of my favorites. Pretty sweet, but the Fernet adds enough to keep it interesting. — ★★★★★
  • Good but a bit boring. Best with a very nice vermouth. More fernet also helps. — ★★★
  • Made with Martini & Rossi. A very likeable drink! I prefer a light touch with the Fernet bottle to keep it from taking over the drink. — ★★★★
Similar cocktails

trying to figure out what the "Hanky Panky Nohow" would be. Anyway, I enjoy this drink with a little more fernet.

I actually prefer this with a more "traditional" sweet vermouth--like Dolin or Martini & Rossi; Carpano has a bit to much vanilla for this drink IMO

I like 2 gin, 1 vermouth, 1/4 fernet in this.

We do:

1.5 oz Beefeater

.75 oz Cocchi Vermouth di Torino

.5 oz chilled Fernet-Branca, as float

Stir, strain into a Nick & Nora, float. No other garnish.

The Cocchi rosso vermouth and the Branca work beautifully together in this and other applications.