1⁄2 oz Fernet Branca
1⁄2 oz Simple syrup (sage-peppercorn infused)
1 oz Ginger beer (Reed's)
1 1⁄2 oz Old Tom Gin
Instructions

Garnish: fresh cucumber slices and 3 dashes of Fee Bros. Whiskey Barrel Aged bitters

Combine all ingredients, except ginger beer and shake. Strain over fresh ice cubes into a Mason jar or Collins glass and top with ginger beer. Garnish.

Notes

For the sage-peppercorn syrup: In a medium saucepan, bring two cups of water to a boil. Stir in two cups of granulated cane sugar and reduce heat to medium. Add 1 tablespoon of whole black peppercorns and 6 medium-sized fresh sage leaves. Immediately remove from heat. Let syrup sit for five minutes and then strain into a clean glass jar. Will keep refrigerated for up to four weeks.

Cocktail summary
Created by
Brandon Wise
Is an
authentic recipe
Reference

Imbibe Magazine

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  • garnish with sage leaf and use regular simple
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