Fernet con Coca

1 2⁄3 oz Fernet Branca (50 ml, the most common pour)
4 oz Cola, Coca Cola (approximate to fill for the 30/70 serve)
Instructions

Build in highball, Collins, or double rocks glass. Add ice then Fernet, then Coke to fill (allowing for foam head.) The effervescence from the ice surface will provide the mixing.

Tip: Do not use a single large or long cube, as shown in some videos. A number of small/medium cubes provide more surface area for chilling the drink and more churn from bubbles.

Notes

This drink is known by several other names, including Fernet and Coke, Fernando, and Fernandito. The IBA recognizes it as the Fernandito with 50 ml (1 2/3 oz) of Fernet.

The 30/70 Fernet to Coke ratio is the most common according to multiple sources. Some people prefer more Fernet (e.g. 50/50) some even less. Some sources suggest a little lime juice or lime wheel garnish, but this doesn't seem to be the norm.

History

Fernet Branca has long been a popular beverage in Argentina and most of the world's Fernet Branca is consumed there. The origin date of the cocktail is unclear, but is generally attributed to Córdoba, Argentina. The drink became popular in the 1980's and has become the national cocktail of Argentina.

Yields Drink
Authenticity
Unknown
Creator
Creator unclear, but Córdoba, Argentina is recognized as the birthplace of the drink.
Source reference

https://www.youtube.com/watch?v=6jrkvLnykXY
https://stevethebartender.com.au/fernet-con-coca/

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Overpowered by Funk

1 oz Jamaican rum (Smith & Cross or something else funky like Dr. Bird)
1 oz Cachaça
1⁄2 oz Cynar
1⁄2 oz Crème de Banane
2 ds Bitters, Angostura
Instructions

Stir with ice and strain into an old fashioned glass with a large ice cube.

History

When I put out a call for bartenders to submit drinks named after song titles or lyrics from The Clash for an article in Alcohol Professor, I was planning on using my Lost in the Supermarket for the article until another bartender called dibs on it. Therefore, I decided to craft another drink by looking for inspiration in the band's discography. From their 1982 album Combat Rock, I latched onto the Overpowered by Funk. My mind went to the cachaça and Jamaica rum duo from the Jah Rule two nights before, and I paired it with the funky amaro Cynar as well as crème de banane since it worked with with Cynar in the Banana Clipper.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2025/04/overpowered-by-funk.html

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The Wounded Deer

1 1⁄2 oz Mezcal, Del Maguey Vida (Hibiscus infused, or top with hibiscus sparkling water)
1⁄3 oz Elderflower liqueur, St. Germain
1⁄3 oz Ramazzotti
1⁄2 oz Ruby Port
1⁄4 oz Agave syrup
1⁄4 oz Maple syrup
3⁄4 oz Lime juice
Instructions

Shake all ingredients with ice and strain into a chilled coupe. Top with hibiscus sparkling water.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Babbling Hook

1 oz Mezcal, Ilegal Joven
1 oz Sherry, Lustau East India Solera
1 oz Amaro Montenegro
Instructions

Stir with ice and strain into a frozen coupe glass.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Jamie Rodman, Edmonds, WA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Riders of the Pepper Sage

1 1⁄2 oz Rye, Bulleit
1 oz Mezcal
1⁄2 oz Apple Shrub (*red bell pepper shrub - see notes)
Instructions

Muddle/grind fresh red bell pepper, one thin slice of jalapeño and pinch of salt with the shrub in a shaker. Add rye and mezcal and gently muddle/press 5-6 fresh sage leaves in shaker. Shake vigorously for at least 20 seconds. Strain and pour straight up into small drinking glass (no ice). Slap one large sage leaf, rim the glass and discard. Garnish with red bell pepper slice with attached dried sage leaf over rim of glass and light one end. Carefully extinguish the flame and let it smoke while serving. Avoid getting ashes into the drink!

Notes

*Red bell pepper shrub recipe:

- 4 oz. agave syrup
- 4 oz. unfiltered apple cider vinegar
- 4 oz. diced fresh red bell pepper
- 1-2 slices of fresh jalapeño
- 5-10 fresh sage leaves

Simmer all ingredients except sage over low heat for 15-20 minutes, stirring occasionally. Remove from heat, stir in sage leaves, cover and let cool. Refrigerate 24-48 hours. Strain into small jar and keep refrigerated.

History

This was a contest entry for Bulleit at Tipsý bar in Reykjavík, Iceland. The theme was "America". I based this concept on the old west, sage brush, rye, agave, smoking gun.... you get the picture. The name is a reference to a famous od west novel by Zane Grey - full story behind the drink at the link above. Anyway, I didn't win but this is one of my best concoctions. Very unique spicy/savory and the shrub and smoking sage really bring something to it.

Picture of Riders of the Pepper Sage
© Eric Myer
Yields Drink
Authenticity
Authentic recipe
Creator
Dave Hebb (me)
Source reference

https://www.drinking-thinking.com/post/riders-of-the-pepper-sage

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5 stars
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Smoking Monkey

1 1⁄2 oz Irish whiskey, Jameson (Bananas Jameson - see note)
1⁄2 oz Sherry, Lustau Pedro Ximenez
3 ds Bitters, Bitter Truth Aromatic
1 rinse Islay Scotch, Ardbeg
Instructions

Rinse cocktail glass with Ardbeg. Add Bananas Jamison, PX Sherry, and bitters to an ice filled cocktail shaker. Shake and strain into the cocktail glass. Garnish with a plastic monkey

Notes

Bananas Jameson - slice three bananas and soak it in 750 ml Jameson Irish Whiskey for 3 to 4 days. Strain out bananas and put the infused liquid back into the bottle. Store bottle in the refrigerator indefinitely. Bananas Jameson was created by Marc Forgione at his eponymous restaurant in NYC.

Yields Drink
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon, Seattle
Source reference

https://youtu.be/3Qd04CaEgmA?si=VxaIyUg-ndPBYpOH

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Not yet rated
Average rating
5 stars
(1 rating)
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  • Emerald — Irish whiskey, Sweet vermouth, Orange bitters
Shawn C commented on 4/16/2025:

Curator's note: Copyrighted image removed before publishing. If it isn't your personal image, or public domain, or used under license by you (e.g. from your own website or own published article) then don't attach it to your recipe submission.

Disco Queen

1 oz Gin (hibiscus-infused)
1⁄2 oz Amaretto
1⁄2 oz Campari
3⁄4 oz Grapefruit juice
1⁄4 oz Lemon juice
5 dr Orange flower water
1 Egg white
1 pn Sugar (multi-color, as garnish)
Instructions

Shake, strain, cocktail glass, garnish.

Notes

Infuse 12 parts London Dry gin to 1 part dried hibiscus flowers or tisane for 1 hour, fine sieve or filter, refrigerate.

Picture of Disco Queen
Todd Brant
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Silky Fig

1 1⁄4 oz Dark rum
1⁄2 oz Coconut rum
1⁄2 oz Triple sec (or curacao)
1⁄4 oz Light rum
1⁄4 oz Campari
3⁄4 oz Lime juice
1⁄2 oz Orgeat
8 lf Mint
1 Fig
3 sli Banana
3 ds Bitters, Angostura
Instructions

Muddle banana, fig, 6 leaves of mint, and orgeat lightly. Add remaining ingredients (except remaining mint and bitters), shake with ice, strain up. (you can double strain but I like with tiny bits of the banana and fig. Rub mint around glass, and toss in. Add bitters.

History

The name silky fig is a nod to the caribbean roots of this drink. THere's a banana in the caribbean that they call a silk fig.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Reed Sandridge, Washington, DC
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Delicious! The banana really adds some complexity to this! — ★★★★★
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Aegean Dream

2 oz Gin, Citadelle (dry mediterrenean gin's are good)
1 oz Aperol
1 oz Mastika
1⁄2 oz Lemon juice
2 ds Orange bitters, Regans' orange bitters
1 spg Rosemary
Instructions

Shake with ice, strain into chilled coupe or over a cube in a rocks glass. Garnish with rosemary sprig (or lemon twist if desired.)

Notes

Good mastika brands are Skinos, Roots and Mastic Tears. You may swap out mastic for triple sec.

History

A modern classic inspired by the sun-drenched coasts of the Aegean Sea, Turkey. This refined blend of gin, Aperol, and mastika liqueur is elevated with a hint of Regans' orange bitters, fresh lemon, and a fragrant rosemary garnish, making it a refreshing, perfectly balanced drink that transports you to a seaside sunset. I invented this while experimenting with local ingredients. mastic is made only on the Greek island of Chios and Turkish town of Alacati, I would enjoy this drink overlooking the Aegean island. ~ Denem Orhun

Picture of Aegean Dream
Denem Orhun
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Denem Orhun
Source reference

I invented it

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Sol Y Sombra (Joe Scialom)

1 1⁄2 oz Puerto Rican Rum (Gold)
3⁄4 oz Jamaican rum (Dark)
1⁄2 oz Apricot liqueur
2 oz Pineapple juice
1⁄2 oz Lime juice
2 ds Bitters, Angostura
Instructions

Shake with ice cubes. Pour unstrained into a large glass/mug. Garnish with cocktail parasol.

History

Created for the Caribe Hilton, 1957. An unpublished recipe from Joe's private papers found by Jeff "Beachbum" Berry for his book cited below.

Yields Drink
Year
1957
Authenticity
Authentic recipe
Creator
Joe Scialom, Caribe Hilton, San Juan, Puerto Rico
Source reference

Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them

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Not yet rated
Average rating
4 stars
(1 rating)
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