1 1⁄2 oz Gin
1 1⁄2 oz Grapefruit juice
1⁄4 oz Lemon juice
3⁄4 oz Fernet Branca

In a shaker, combine 1 1/2 oz. each gin and fresh grapefruit juice, 1/4 oz. lemon juice, and 3/4 oz. Luxardo maraschino. Shake with ice and strain into a double rocks glass filled with fresh ice. Top with 3/4 oz. Fernet Branca.

Cocktail summary
Created by
The Mulberry Project, New York, NY
Is an
authentic recipe
Not yet rated
3.5 stars
(16 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • To much Fernet — ★★
  • A black layer of fernet floats ontop of the daiquiri, hitting hard with menthol, with a hint of marachino. Very tasty, but not a crowd pleaser, the last half the drink is amazing. — ★★★★
  • Sip one: The Fernet is too strong in this. Sip two to end: This is just right, actually. — ★★★★
Similar cocktails
  • Summer Hemingway — Gin, Maraschino Liqueur, Fernet Branca, Grapefruit juice, Lime juice, Simple syrup
  • Penultimate Word — Gin, Aperol, Maraschino Liqueur, Lemon juice, Orange peel
  • Bitter Union — Gin, Campari, Maraschino Liqueur, Orange juice, Lime juice
  • Analogue's Gin and Juice — Gin, Maraschino Liqueur, Lavender bitters, Grapefruit bitters, Grapefruit juice, Lemon juice, Lemon peel
  • Grumpy Brit #1 — Gin, Campari, Pimm's No. 1 Cup, Lemon juice
  • Downfall — Gin, Dark Crème de Cacao, Lemon bitters, Grapefruit juice, Mint syrup, Saffron bitters, Orange flower water
  • Jasmine (Robert Hess) — Gin, Triple sec, Campari, Lemon juice, Lemon
  • A Study in Pink — Gin, Campari, Apricot liqueur, Orange bitters, Lime juice, Orange peel
  • Second Squadron — Gin, Elderflower liqueur, Crème Yvette, Grapefruit peel, Lemon juice, Grapefruit juice
  • Giovanni Collins — Gin, Campari, Grapefruit juice, Simple syrup, Lemon juice, Seltzer water, Fennel

I like the way the Fernet Branca mixes with the grapefruit and Maraschino. I started with half the amount called for, thinking it might take over, but the full quantity makes for a much more interesting drink.

Extremely good! I've been looking for a great recipe with a heavy amount of Fernet Branca. Never been so happy to be wrong, because I thought it'd be terrible. If I were to make it for anyone who isn't a cocktail fanatic I would only put a splash of Fernet Branca.