Edible Pantries

1 1⁄2 oz Brandy, Pierre Ferrand 1840
1⁄4 oz Fernet Branca
1⁄8 oz Grade B maple syrup
1⁄8 oz Apple cider vinegar
1 ds Bitters, Angostura
1 pn Cinnamon (as garnish)
Instructions

Build in an old fashioned glass with a large cube of ice and garnish with freshly ground cinnamon.

Notes

Now I get the name.

Cocktail summary
Created by
Mark Brinker and Jessica Tessendorf, The Barrelhouse Flat, Chicago, Il.
Year
2013
Is an
authentic recipe
Reference

http://www.seriouseats.com/recipes/2013/11/edible-pantries-cognac-ferne…

Curator
Not yet rated
Average
3 stars
(7 ratings)
YieldsDrink
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From other users
  • Absolutely wonderful on the nose! Taste is nicely balanced too, but careful with the FB. Might try a quick stir and strain next time, to start the drink off cooler. — ★★★★
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