Tag: Fernet-Branca

The Ferrari: a Bartender’s Handshake

Often regarded as the “bartender’s handshake”, a shot of Fernet-Branca has become a modern fixture for bartenders visiting one another at their respective craft cocktail establishments. It is as much

Curfew

What spirit driven cocktail is as dark as the night is long, bittersweet, features a favorite (and often controversial) Italian Amaro as the base, and is surprisingly delicious if you are

Republic of Jam Cocktail Club

This past weekend we were invited to participate in the quarterly Cocktail Club at Republic of Jam. Being asked to contribute recipe ideas was an honor, and it was even

Red Hood

A few weeks ago we posted a cocktail called the Briar Patch that is flavored and sweetened with jam. Of course, we turned to our favorite local shop, Republic of

La Yapa

Sometimes we have to make tough decisions. For example, Derby Day or Cinco de Mayo? As a friend of ours recently said, you don’t really have to make that choice—you

Eeyore’s Requiem

When we first saw the ingredients for this cocktail at The Violet Hour in Chicago, we couldn’t bring ourselves to order it. It seemed just too over-the-top with bitter ingredients.

Fernelderwood

Nature is sometimes not without a sense of humor, or at least it appears that way when you consider the fact that citrus reaches its peak during the cooler months

Hanky-Panky

After our first sip of Fernet-Branca we doubted there would ever come a time that we would actually enjoy the stuff. It’s a common reaction. Since then, we have proven

Barrel Aged Cocktails Part 2

Click here for Part 1 to find out how this started. Several weeks ago we featured a technique involving oak barrels and batched cocktails. In that post we described some

Toronto

The Toronto combines two things we love: rye whiskey and Fernet-Branca. Some accounts suggest that this drink was originally made with Canadian whisky which makes sense, especially considering that it’s

Barrel Aged Cocktails

All the cool kids are doing it, so Summit Sips couldn’t wait any longer. We just had to try our hand at barrel-aged cocktails. It sounds like a lot more