Postcards From Italy Cocktail

Nov 6, 2012 5:33 pm

Why send mail when you can have one of these?

The Fernet-inspired cocktail balances sour citrus with soft sweetness.
The Fernet-inspired cocktail balances sour citrus with soft sweetness.

Tonia Guffey is head bartender at cocktail bar Dram in Brooklyn, NY.

I named the drink after a song by a band called Beirut. They practice in a space right next to the bar I work in and the song is so elegant, yet a little strange. That's essentially Fernet to me. It's a little weird, but absolutely beautiful at the same time. I wanted to make something that had fall flavors as well. I love the way that mint and chocolate work together. I also love the marriage of chocolate and orange, which is commonly found in cooking. That was basically how this drink came about. A balance of sour citrus and soft sweetness is what I was trying to achieve and I think it worked out pretty well.

Servings: 1 cocktail


1 1/2 ounces Fernet Branca
1/2 ounce Carpano Antica
1/2 ounce lemon
1/2 ounce crème de cacao
3/4 ounce orange juice
barspoon Pierre Ferrand Dry Curaçao
lemon twist
  1. Combine all mentioned ingredients into a shaker tin and filled it with ice. Shake shake, shake and then double strain into a coupe glass. I garnish it with a twist of lemon.

Read more about Fernet Branca on Food Republic:

Level of Difficulty: 
Prep Time: 
5 minutes
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