Fernet Swizzle
RECIPE: Josh Kelly, Good Bar, Seattle
Photo: Courtesy of Good Bar
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.