Domestic fernet—a category of spirits rapidly on the rise here in the U.S.—is one of our Imbibe 75 flavors to watch in 2016. In this bright and bold fernet cocktail from the Violet Hour in Chicago, old-school Italian fernet meets one made locally by Letherbee Distillers.
¾ oz. Letherbee Fernet
¾ oz. Fernet Branca
¾ oz. fresh lemon juice
¾ oz. strawberry syrup
Garnish: orange slice, strawberry
Add ingredients to a shaker with a small amount of crushed ice and shake; pour into a rocks glass. Fill with crushed ice and garnish.
1 pint fresh strawberries
4 cups granulated sugar
3 cups water
Wash the strawberries and cut them into chunks. Use a muddler to crush the berries in a saucepan over medium heat with the sugar until the fruit is thoroughly smashed and the mixture is uniform in color. Add the water to the mixture and stir to dissolve the sugar. Let the syrup simmer for 4-5 minutes, then remove it from the heat and let cool. Fine-strain the syrup and keep refrigerated; use within 2 weeks.
Tyler Fry, Violet Hour, Chicago