Thursday, June 9, 2011

The Toronto

Thanks again to Shawn at Clive's for giving me a taste of Fernet Branca. Clive's is hosting a Fernet Branca month and in honour of that I've been looking at and trying some recipes.

I used a variation on the following recipe from Jamie Budreau's blog spirits and cocktails

2 oz rye
¼ oz Fernet Branca
¼ oz simple syrup
2 dashes Angostura bitters
Stir with ice in a mixing glass and strain into a cocktail glass.
Take a disc of orange zest and flame it into the drink.
Drop the zest into the drink.

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