Mike Jones is head bartender at 4th & Swift in Atlanta, Georgia.
When coming up with this Fernet cocktail I wanted to create something that was reminiscent of an Old Fashioned. I was playing with gin (of course), but I wanted to make Fernet the star! So inch by inch (or in this case “ounce by ounce” — and an Any Given Sunday reference) I reversed the ratio of Fernet to gin, and then finally eliminated the latter all together.
- 1 3/4 ounces Fernet Branca
- 3/4 ounce amaretto
- 1/2 ounce lemon
- 1/4 ounce toasted almond honey
- muddled cucumber
- dash of Fee Brothers Whiskey Barrel Bitters
- flamed lemon twist, as garnish
Build in mixing glass, give a nice hard shake, double-strain into fresh ice and garnish.
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