Fernet Swizzle

RECIPE: Josh Kelly, Good Bar, Seattle

Photo: Courtesy of Good Bar

August 07, 2015

Spicy, rich, and sublime.

Tequila and sherry form a perfect combo, as do Fernet-Vallet and fresh ginger—and all together? It’s a mix that’s spicy, rich, and sublime. Meet the Fernet Swizzle.

Ingredients

1 1/2 oz. reposado tequila
1 oz. amontillado sherry
3/4 oz. fresh lime juice
1/2 oz. demerara syrup
1/4 oz. ginger juice
1/4 oz. Fernet-Vallet (or 1/2 oz. of Fernet-Branca)
3 dashes Angostura bitters
2 makrut lime leaves (optional)

Tools:muddler, swizzle stick or bar spoon
Glass:Collins
Garnish:mint sprig and additional dashes of Angostura bitters

Preparation

Muddle the makrut lime leaves (if using) with the demerara syrup in a Collins glass. Add the remaining ingredients to the glass and fill three-quarters full with crushed ice. Use a swizzle stick or bar spoon to swizzle the mixture until cold. Pack the glass with ice to form a rounded mound on top, and dash Angostura bitters over the ice. Garnish.