1 1⁄2 oz Rye
3⁄4 oz Lemon juice
1⁄2 oz Fernet Branca
Instructions

Shake, strain, cocktail glass, lemon twist.

Cocktail summary
Created by
Jacob Grier, Portland OR
Year
2009
Is an
authentic recipe
Curator
Not yet rated
Average
3.5 stars
(8 ratings)
YieldsDrink
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From other users
  • only did 1/4 oz. Fernet; might up the ginger a little bit next time, too — ★★★★
  • Very good. Fernet is present, but subdued. Added another 1/4 oz of Canton to balance the acid and bring out the ginger a touch. A good drink. — ★★★★
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Comments

Quite tart. Reducing the lemon juice to 1/2 oz would probably be good. Otherwise, fantastic.


I like this better with homemade ginger syrup. I probably won't buy another bottle of Canton when mine is gone since the ginger flavor is just too subdued.


bza commented on 4/29/2012:

Christina, you might want to try King's Ginger - a new ginger liqueur which i think has a much stronger ginger flavor. It's about the same price as the canton so it's not cheap, but i like it for mixed drinks a lot more. That said, ginger syrup (or even really muddled ginger) can often do the trick.


Thanks for the tip- I'll keep an eye out for the King's. I've never seen it, but Washington state is transitioning to privatized liquor sales, which I hope will translate to better selection...