• 1.5 oz amber rum
• 0.5 oz Fernet Branca
• 0.25 oz JT’s Hula Bitters
• 0.5 oz cherry grenadine
• 1 oz pineapple juice
• 0.5 oz fresh squeezed lime juice
• 2 oz soda water
• Garnish: maraschino or brandied cherry and mint leaves
Created by Wyeth Maiers, bar manager at UVA Wine & Cocktail Bar.
Meringue: • 3 egg whites
• 1 oz crème de cassis
Cocktail: • 0.75 oz Evan Williams bourbon
• 0.25 oz Fernet Branca
• 2 tsp Laphroaig 10 Year Old single malt whisky
• 0.75 oz lemon juice
• 0.5 oz maple syrup
• 1 dash Angostura bitters
• 1 egg yolk
• Garnish: Grated chocolate, granulated sugar, (optional) brandied cherries
This classic cocktail was created by Ada Coleman, circa 1903, London.
• 1 oz Beefeater London Dry Gin
• 1 oz Cocchi Vermouth di Torino (or other sweet vermouth)
• 2 dashes Fernet Branca
Chill a coupe glass with water and ice. In a mixing glass, add ingredients with ice and stir gently for about 20 seconds. Strain into the coupe and garnish with a slice of orange peel. Serves 1.
This drink is perfect for sipping while you sit beside the fireplace on a leather couch and reminisce.
INGREDIENTS:
1.5 oz (45 mL) Macallan Gold whisky
0.5 oz (15 mL) maraschino liqueur
0.25 oz (7 mL) Fernet Branca
3 dashes Bittered Sling Suius Cherry
METHOD: Combine all ingredients and stir in a mixing glass with ice for 20 seconds. Strain mixture into an Old Fashioned glass over fresh ice. Garnish with a cherry. Serves 1.
As bar manager of the American Bar at the Savoy Hotel in London, Ada Coleman created this simple, yet complex cocktail that is considered one of the great classics. Don’t be tempted to skip the orange peel garnish – it’s what magically ties all the flavours together
INGREDIENTS: 4 oz 70 per cent dark baking chocolate
3 tbsp cocoa powder
0.5 tsp salt
1 cup sugar
8 cups whole milk
1 cup Fernet Branca
0.5 cup peppermint liqueur
12 dashes Angostura Bitters
marshmallows or whipped cream for garnish (optional)
shaved tonka bean for garnish (optional)
METHOD: Add chocolate, cocoa powder, milk, sugar and salt to a medium saucepan and heat gently, stirring constantly. As the mixture reaches a slow boil, remove from heat and add liquor. Pour into mugs and garnish with whipped cream or marshmallows, and shaved tonka bean. Makes 8 cups.
This drink – created by Robyn Gray and Brad Stanton, head bartenders at Prohibition in the Rosewood Hotel Georgia – taps into several of 2017’s cocktail trends: infusions, new white spirits, and mixing multiple spirits together. Note that you can purchase jars of hibiscus flowers in syrup at stores like Gourmet Warehouse, or make your own using the recipe below.
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