Instructions

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
Year
2007
Is an
authentic recipe
Reference
Curator
4 stars
Average
3.5 stars
(33 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
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.
Similar cocktails
  • Orchard Street — Apple brandy, Sweet vermouth, Amaro Nardini, Oloroso sherry, Lemon peel
  • Rosenstock — Bourbon, Amaro, Plum shrub, Mint
  • Eve's Temptation — Apple brandy, Sweet vermouth, Eau de vie of Douglas Fir, Averna, Lemon peel
  • Naramata — Cognac, Sweet vermouth, Pommeau de Normandie, Peach bitters, Bitters, Orange peel
  • Constable Hook — Apple brandy, Sweet vermouth, Maraschino Liqueur, Lemon peel
  • Bad Apple — Apple brandy, Averna, Sweet vermouth, Herbal liqueur, Hellfire Habanero Shrub
  • St. Crispin — Demerara Rum, Calvados, Orange bitters, Bitters, Apple juice, Honey syrup
  • Passenger Pigeon — Calvados, Sweet vermouth, Allspice Dram, Bitters
  • xAll My Favorite Bands Are Straight Edgex — Apple brandy, Allspice Dram, Bitters, Water, Demerara sugar, Orange peel
  • Lilywhacker — Apple brandy, Sweet vermouth, Triple sec, Bitters
Comments

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.