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.
- 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
- 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: