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Fernando

1 1⁄4 oz Fernet Branca
3⁄4 oz Galliano
1 spg Mint (smacked, as garnish)
Instructions

Stir, strain, straight up, cocktail glass, smack mint on palm and lay on surface as garnish

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Employee's Only bar, New York, NY
Source reference

Speakeasy by Jason Kosmas & Dushan Zaric http://egullet.org/p1789975

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • sweet and minty... weird
  • Excellent with cocchi americano substituted for the white vermouth.
  • Strong Fernet presence. A bit chocolaty, if you use your imagination. Good drink for a Fernet lover. Plenty sweet with Bianco. Nicely dry and complex with fin — ★★★
Similar cocktails
The Paternal Drunk commented on 1/27/2014:

Pretty impressed with this - a Fernet cocktail (with more than 1/4 oz. of the stuff) that I can get behind. I know it's an Employees Only original, but any ideas as to where the name comes from?


DrunkLab commented on 1/27/2014:

In Argentina, a Fernet & Coca-Cola (effectively the national beverage) is sometimes called a Fernando. I don't know if the EO boys had that in mind when they named their decidedly not Coke-tasting beverage, but it could be the source, or perhaps both drinks draw from some older piece of Fernet lore I don't know about. Or maybe the EO guys are just huge ABBA fans.


The Paternal Drunk commented on 1/27/2014:

DrunkLab, thanks for the info! And thank you for presenting it in a manner that made me lol at least twice.



Alaska Forest

1 1⁄2 oz Gin, Beefeater
1⁄2 oz Herbal liqueur, Green Chartreuse
Instructions

Stir for 30 seconds, strain into profoundly cold coupe. No garnish.

Notes

Heady, herbal, strong, bracing. Not for the faint of heart, generally one is enough as an apéro. Any classic London Dry would be appropriate.

History

Created for Forest Collins, cocktail and nightlife blogger based in Paris (http://52martinis.blogspot.com) and on Twitter as @52martinis Alaska: 1.5 oz gin, .5 oz yellow Chartreuse

Yields Drink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Used .75 St. George Terroir and .75 Tanqueray 10. Will try with a sprig of rosemary next time. — ★★★★★
  • I like this more than the Alaska cocktail. I also lives up to the name. This is a fantastic herbally piney stirred drink.
  • St. Georges Terroir Gin — ★★★★★
Similar cocktails
mahastew commented on 11/09/2013:

I'm under the weather with something called "para-influenza," which apparently is a legal term for "hatin' life," and this drink is treating me just right.


Rob Marais commented on 11/23/2013:

Just catching up with the site, and I appreciate your comments. Surprised you have that kinda eau de vie, it's not too common but man is it original and fun to use in weird drink formulas.
It takes a strong man or woman to enjoy an Alaska Forest! Hope you follow @52martinis on Twitter too.


Eeyore's Requiem

1 1⁄2 oz Campari
1⁄2 oz Gin, Tanqueray (or use more Campari)
1⁄2 oz Cynar
1⁄4 oz Fernet Branca (scant)
1 ds Orange bitters (50% Fee / 50% Regans')
3 twst Orange peel (expressed, one as garnish)
Instructions

Stirred, garnished with heavy orange oil and a pigtail twist.

History

Originally with 2oz Campari and no gin. Revised in the second edition of Beta Cocktails.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Toby Maloney, The Violet Hour, Chicago, IL
Source reference
Curator rating
5 stars
Average rating
4.5 stars
(75 ratings)
From other users
  • Love it, but I do notice Beta has .25 oz Cynar. Not that I prefer the lesser amount...
  • Well crafted. Campari made more complex. — ★★★★
  • Fabulous. Quite bitter, without any acid to soften it. Fernet adds complexity and depth without obvious menthol. A great drink, even for the Fernet hater. A touch sweet; split with dry? — ★★★★★
Similar cocktails
  • After Coffee — Campari, Bianco Vermouth, Jamaican rum, Fernet Branca, Mint
  • Red Hook Burning — Campari, Sweet vermouth, Blood Orange Bitters, Maraschino Liqueur, Islay Scotch, Salt
  • White Oak Propeller — Old Tom Gin, Bianco Vermouth, Amaro Nonino, Aperol
  • Amaroland — Sweet vermouth, Amaro Lucano, Amaro, Fernet Branca, Orange bitters
  • The Bitter Venetian — Amaro Nonino, Dry vermouth, Orange liqueur, Orange bitters, Bitters
DrunkLab commented on 3/11/2013:

Delicious. Bitter and refreshing. The Campari/Cynar/vermouth is the center of the drink: the Campari is definitely in control, but the Cynar adds interesting herbal/honeyed/savory accents; the blanc vermouth lightens it all up and adds wine, vanilla, and orange notes. Subtle mint from the Fernet and botanical complexity from the Tanq. Some unexpected leather notes on the way down. The orange oil upfront is worth the three twists. I made this half-sized and upon my first sip immediately wished I'd made more.


Cara A commented on 3/05/2023:

Did not have bianco vermouth; subbed in Lillet Blanc. Very refreshing, bitter with just enough sweet to balance 👍🏼


Mixin In Ansley commented on 4/22/2023:

Bottom three ingredients differ from Amaro by BT Parsons. This is better.


Dagreb's Hat (nee Medicine Hat)

3⁄4 oz Canadian whisky
3⁄4 oz Fernet Branca
3⁄4 oz Brandy
Instructions

Build over ice.

Notes

If desired you can stir/strain and garnish with an orange twist.

Yields Drink
Year
2010
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
Similar cocktails

Meletti Lemon Flip

Instructions

Dry shake, shake with ice, strain, straight up, lowball.

History

Ordered an "amaro flip, not too minty" and Ned offered this. Cocktail is not officially named; name given is merely descriptive

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Ned Greene, Hungry Mother, Cambridge, MA
Source reference

Conversation with bartender. http://www.hungrymothercambridge.com/

Curator rating
4 stars
Average rating
4.5 stars
(6 ratings)
From other users
  • Fabulous. Great flip for the non-flip lover. Surprisingly not bitter. I get a gestalt of chocolate from Meletti, but others don't. — ★★★★★
Similar cocktails
No similar cocktails found.

Fumidus

Instructions

Shake, strain, float bitters on top of drink, flame orange peel over top.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
From other users
  • The lemon does not bring it together.
  • Very good complex cocktail for the Islay lover. — ★★★★
Similar cocktails
  • Michigander — Apple brandy, Cynar, Lemon juice, Honey syrup, Grapefruit peel
  • Scotland Yard — Cynar, Scotch, Lemon juice
  • Faux Fruit — Rye, Cynar, Bitters, Egg white, Lemon juice, Rich simple syrup 2:1
  • To Hell with Spain — Cynar, Rye, Cherry Liqueur, Absinthe, Bitters, Lemon juice
  • Machine Gun Etiquette — Scotch, Apple brandy, Fino sherry, Cynar, Peychaud's Bitters, Apricot liqueur, Orange peel
Dan commented on 2/11/2011:

Fascinating cocktail. I was initially skeptical about the Islay Scotch. I often find that Islay-heavy cocktails are good, but not as good as a nice Islay neat. I made it as stated (1:1:0.5:0.5), except with Bowmore Legend.

This drink however brings together the disparate flavors of the bitter, spicy Punt e Mes, the bitter, savory Cynar, and the smoky Scotch. I thought that maybe the Lemon would be the odd man out, and I tasted the drink at room temperature before adding the lemon. It was very good. I usually don't like sweeter drinks, but I found it very appealing without the lemon. The lemon does add both brightness and the actual lemon notes, which complements the Cynar. It reduces the bitterness a bit, but there is sufficient bitterness to retain interest. It also lends a nice transition, with the smoke and acid and lemon flavors giving way to the lingering bitterness. A good sipper.

I had two thoughts for other directions to try. The first would be substituting lemon bitters for the lemon, and garnishing with a huge expressed lemon peel. The second was to try Xocolatl Mole bitters becauese I think the bitter cacao flavor would go well with the peaty scotch and the Punt e Mes spice.

As written this is a very good cocktail, and a surprise as well.


Zachary Pearson commented on 2/12/2011:

So I made this again, with the sub of Bittermens Xocolatl Mole Bitters, as Dan suggested. I still like the flamed orange peel, though. With the addition of the Mole Bitters, the drink is more cohesive.

I liked the sweetness of the Fee's Whiskey Barrel Aged 09, but the cocktail is now firmed on the back end by the bitters - it's citrus fruit up front, smoky/tobacco in the midpalate, then bitter and chocolatey that lingers. I like this. I'm changing the recipe entry to Xocolatl Mole Bitters... now for a name ;) 



Orinoco

1⁄2 oz Bitters, Angostura
1⁄2 oz Espresso
1 pn Coffee (finely ground, as garnish)
Instructions

Dry shake, shake with ice, strain, straight up, lowball, garnish

Yields Drink
Year
2009
Authenticity
Unknown
Creator
No. 9 Park, Boston, MA
Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • This drink is a treasure. — ★★★★★
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Guyana Flip

1⁄2 oz Port
1⁄2 oz Cynar
1⁄4 oz Demerara syrup
1 pn Nutmeg
Instructions

Combine all liquids in shaker, the add 1 pinch fresh grated nutmeg and 1 whole egg. Shake without ice. Add large ice cubes and shake very well. Strain into glass without ice, and top with more fresh nutmeg.

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Looked creamy but tasted more thin and watery than appearances led me to expect. Nice melange of flavors but texture was disappointing. — ★★★
Similar cocktails
  • Ellipsis — Guatemalan rum, Tawny port, Cynar, Triple sec, Bitters
  • Portwine Stain — Jamaican rum, Demerara Rum, Port, Cynar, Bitters
  • Fruits of Victory — Navy strength rum, Virgin Islands Rum, Cynar, Raspberry liqueur, Molasses Bitters
  • Miramar — Strega, Cynar, Rum, Lemon zest
  • The Divine Lorraine — Bourbon, Sweet vermouth, Amaro Nonino, Elderflower liqueur, Orange cream citrate, Orange peel
Zachary Pearson commented on 2/12/2011:

Made this tonight. Seems like a great idea - love Demerara rum, love Cynar, love the idea of flips. The rum is obviously present here - that burnt sugar smokyness comes through on the finish nicely. Smells nice, good texture, but the Cynar and Port are lost in the middle of the drink. I think the next go round will be without the Port and a full ounce of Cynar, and probably a dash of Angostura. Other than that, perhaps switching out the Port for something like Domaine Canton Ginger liqueur.


Goodbye Marie

1⁄2 oz Apricot liqueur, Rothman & Winter (Skinny half ounce, add dash demerara to R&W, or use Marie Brizzard)
1⁄2 oz Sweet vermouth, Carpano Antica Formula (Skinny, use Punt e Mes if no Carpano)
13 dr Bitters, Fee Brothers Whiskey Barrel Aged (or Old Fashioned)
1 rinse Bitters, Regans' orange bitters (Into rocks glass filled with crushed ice, sazerac style, about 5 dashes)
1 twst Orange peel (Expressed and discarded, a la sazerac)
Instructions

Fill rocks glass with crushed ice, and coat inside with about 5 dashes Gary Regan's Orange bitters. Build cocktail in a mixing glass, if using apry, skinny half ounce, if using R & W (preferred) make a skinny half ounce out of an eighth ounce demerara and the rest R & W apricot. Stir. Dump out crushed ice and bitters from rocks glass, Strain chilled drink into it. Garnish with orange peel expressed and discarded.

Yields Drink
Year
2007
Authenticity
Your original creation
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Interesting. It’s a bit of fuss for something that essentially tastes like bourbon. Nothing wrong with bourbon, of course.
  • A slightly better Manhattan.
Similar cocktails
  • Staten Island — Bourbon, Amaro, Sweet vermouth, Cherry Liqueur, Cherry Bitters
  • Midtown — Bourbon, Reposado Tequila, Ramazzotti, Sweet vermouth, Orange bitters, Bitters, Orange peel
  • Linden Square — Rye, Amaro Nonino, Aperol, Sweet vermouth, Bitters, Orange peel
  • Left Hand — Bourbon, Sweet vermouth, Campari, Bitters, Maraschino cherry
  • Raisinets — Rye, Cognac, Sweet vermouth, Cynar 70, Amaro Nonino, Bitters
Bevx commented on 4/08/2013:

Had to make a few brand swaps (3:1 Weller 12 & Dickel Rye, Cocchi Torino, Luxardo Apricot), but I enjoyed this a great deal. Will definitely be making it again... Maybe even a few minutes from now!


Zachary Pearson commented on 10/22/2015:

Updated this with a response from the creator - he prefers Fee's Whisky Barrel Aged or their Old Fashioned.  Thanks,  Zachary


Red Envelope

1 1⁄2 oz Gin, 209
3⁄4 oz Averna
1⁄4 oz Aperol
Instructions

Stir all ingredients aside from the cherry. Strain into a coupe. Add the cherry.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Kyle Ford and Rachel Ford, Ford Mixology Lab, San Francisco
Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Year Round Gin use Death's Door gin
  • Solid negroni vibe! Used Bombay Sapphire but I think I'll try some different gins in the future.
  • At amory amargo use beefeater and 1/2 oz aperol. 12 drops bitters.
Similar cocktails
Zachary Pearson commented on 2/06/2011:

If you'd be so kind.... I'm fascinated by cocktail theory. Can you explain some of the thought process behind the drink? I've been struggling with the whole Gin + Amaro accord lately, so this is interesting. Thanks in advance.


kyle4d commented on 2/21/2011:

hi, zpearson! thanks for the question. since i helped create the cocktail, i thought i would help explain it. like most bartenders, i have a fondness for the negroni. our pairing of gin with amaro stems from the negroni's philosophy of pairing gin with bitter campari and vermouth. amari and gin achieve a similar bittersweetness. the addition of aperol broadens that, while a touch of benedictine adds a hint of honey. the bittermens burlesque bitters (floral and peppery) were used to tie all the flavors together. if you have any more questions, please write to us at info@fordmixologylab.com

cheers!