Combine with ice and stir for 30 seconds. Strain into a chilled cocktail glass. No garnish.

Cocktail summary
Created by
Jim Meehan & John Deragon, PDT, New York, NY
Is an
authentic recipe
4 stars
3.5 stars
(33 ratings)
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From other users
  • Significantly better than a Manhattan, but still not something I'd usually drink. You can taste the fernet and maraschino, as well as some apple. However it's still quite strong
  • Made it with Cocchi vermouth. Fernet is present, esp. on the finish, but doesn't commandeer the sip. Manhattan/Brooklyn for a more adventurous palate.
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Meehan's Bartender Manual (p. 363) specs the vermouth as Vya sweet (and suggests Cocchi Vermouth di Torino as a good option) and Luxardo maraschino.

"Negative synergy" is a good summary of Newark proper.

A very nice cocktail. I wondered if the Fernet Branca would be too assertive, but it was just right, sensibly extending the flavor profile without turning it to menthol. I used Maraska Maraschino Liqueur which played well with the others.

I have now retried this with Letherbee Fernet (and Maraska maraschino liqueur). This is even better than with Fernet Branca, more of a 4.5/5. Letherbee provides a better connection between parts, while slightly dialing down the intensity of Fernet Branca. Works well with a plate of pasta puttanesca. (Letherbee is a good intro to fernet, providing a gateway for Fernet Branca, vastly better than Fernet Vallet which is rather bland.) I am developing an affinity for Laird's Apple Brandy as a base spirit as it can bridge the gap with assertively herbal amaro and fernets. Note: I haven't tried Vya vermouth for this...and I live nearby and have used their Moscato wines for some vino aperitif recipes of my own.