The Fernet

I’m playing with cocktails again, this time for an event my friend Chuck is ‘hosting’ online this month — Mixology Monday! The challenge is make a cocktail with an amaro (that’s a ‘bitter’) liqueur as the star of the drink. Perennially difficult (but great for an over-full stomach) is Fernet-Branca. I’m determined to try and make something quaffable out of this stuff! I started with a recipe provided by the good folks at the The Internet Cocktail Database (pretty much the first stop in any internet cocktail journey, I think) and found a whole bunch of recipes calling for Fernet-Branca. I decided to start with the basics. The Fernet (modified from the Cocktail Data Base’s recipe found here) 1 1/4 oz Rye Whiskey (I used Old Overholt) 1 1/4 oz Fernet-Branca 1/2 Barspoon of simple brown syrup* 1 dash Fee Bros. Whiskey Barrel Bitters Stir with Ice & strain into … Continue reading

The Filmograph

I’ve developed quite a passion for a good cocktail these days, thanks largely to our friends Chuck and Wes, who not only are regulars on the LA cocktail scene, but also print their own menus for drinks at their house. I’m always on the lookout for a new ambrosial nectar to sip, and I’ve found my favorite of the moment: The Filmograph. I spied this in Ted Haigh’s Vintage Cocktails over Christmastime, when we were back in Memphis with the family. Dad, in particular, was intrigued by the combination of ingredients, and as I’d offered* to play bartender for the duration of our visit, I was obligated** to mix him one. *(by offered, I mean insisted on…) ** (by obligated, I mean insisted on…) Here’s Haigh’s recipe for the Filmograph, a cocktail that as he says, evokes the “silent film stars”: The Filmograph2oz. Brandy3/4oz. lemon syrup* (i.e. sirop de citron)1/2oz. … Continue reading