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  • Mar10

    Original Fernet Branca Cocktails

    Pisco Branca

    Upcoming TDN Long Island Iced Tea

    We explore what might be the cornerstone of the cocktail world. Or perhaps better said, where many of us began our journey: mixing lots of random booze together and praying to the mixology gods that it wouldn’t kill us. And taking that as our mantra, we have only one rule this week: every cocktail must contain at least two base spirits (e.g. brandy, gin, rum, tequila, vodka, whiskey).

    The winning cocktail of the evening (as determined by a poll on the Mixoloseum Blog) will receive some high-quality bar ware courtesy of Mud Puddle Books:

    • The original British Bonzer, 10 inch, stainless steel mixing spoon with a sugar crusher end. Much sturdier than any found in the US
    • A two-eared, stainless steel hawthorne strainer that is only available in the UK. Very heavy duty

    The crazy concocting begins at 7pm EST.

    Join us in the chat room!

    (If you have missed out on the fun so far, check out what Thursday Drink Night is all about.)

    TDN Fernet Branca Wrap-Up

    I had no idea Fernet Branca could be so versatile until 20 mixologists got their hands on it and started whipping up drinks last Thursday evening. Everything from Aquavit to Zombies found its way into our shakers, and the results were palate pleasing. Nicole, Fernet Branca’s brand representative, joined in and offered a wealth of insight into the product, answering questions about the origin, naming, and production of the spirit. It was a treat to have her, and it got the evening off to an exciting start.

    Winning Cocktail

    Bandersnatch

    Bully Boy

    • 1oz bourbon
    • 1/2oz Fernet Branca
    • 1/2oz Canton ginger liqueur
    • 1/2oz lemon juice
    • 2t simple syrup
    • lemon peel, for garnish

    Select dodecahedron shaped ice cubes out of your freezer (be very selective, the shape is important), and bash them with a baseball bat. Now shake it all up and strain into a chilled cocktail glass.

    Chris from An Exercise in Hospitality

    Featured Cocktails

    The Mixoloseum Twitter page has a full list of the Fernet Branca libations from the evening, but here are a few highlights:
    Defernetstration

    Zombie Amari

    • 1oz blackstrap rum
    • 1oz pisco
    • 1/2oz Fernet Branca
    • 1/2oz gin (used Bluecoat, any “flowery” gin is preferred)
    • 1oz lemon juice
    • 1oz passion fruit syrup
    • 1oz pineapple juice
    • 1/4oz honey mix
    • 1/4oz Pernod or other anisette

    Shake with a mountain of crushed ice and donate to the deadliest mug you have.

    Gabe from cocktailnerd

    Naught Vicor

    Mariozalez

    • 1 1/2oz tequila blanco
    • 3/4oz falernum
    • 1/2oz Fernet Branca
    • 2 dashes grapefruit bitters

    Shake with mad abandon and strain, unadorned, into a chilled cocktail glass.

    SeanMike from Scofflaws’s Den

    Leaves of Absence

    • 1 1/2oz gin
    • 1/4oz Fernet Branca
    • 3oz hard cider (drier recommended)
    • 1t sugar
    • mint, basil, and cucumber

    Muddle sugar, mint, basil, and cucumber. Add remaining ingredients and swizzle with a good dose of crushed ice.

    John from The Bastard’s Booze Blog


    4 Responses to “Original Fernet Branca Cocktails”

    You can leave a response, or trackback from your own site.

    4 Comments to “ Original Fernet Branca Cocktails”
    1. SeanMikeNo Gravatar says:

      The pictures could use some bling.

    2. [...] leave anyone untouched – it’s an acquired taste first and foremost, and with the ones who are real fans the fernet love is as solid as a [...]

    3. no_merlotNo Gravatar says:

      I’m looking for the recipe for a drink I had in Germany a while back, called ‘Doktor.’ I believe it consisted of Fernet Branca, Pernod, and perhaps some other ingredient(s). Does anyone know of this? Please email me at billingham@mac.com if you do. THanks!

    4. NepenutNo Gravatar says:

      I am very pleased with the Mariozalez and I’ll be putting it on the drinks menu for an upcoming party, though I might reduce the falernum a little (I’m using Velvet Falernum, which is probably sweeter than the homemade variety). Actually I think I’ll experiment next by using 1/4 oz falernum and 1/4 oz pimento dram. Thanks.

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    About

    Kaiser Penguin is a cocktail blog featuring original recipes, homemade ingredients, classic cocktails, and tiki drinks.

    Why on Earth did you name your blog “Kaiser Penguin?”

    It is a well-known fact that penguins are members of high society and enjoy fine cocktails. Our very own kaiser penguin would like me to mention that he also enjoys various treats from the sea.

    Contact: rick@kaiserpenguin.com