Another article just appeared in DRiNK. Since this issue looks at brandy, I wrote about the Corpse Reviver. The Corpse Reviver is more like a semi-forgotten category than a single cocktail. The famous Corpse Reviver #2 is based on gin, but most of the other Corpse Reviver recipes use brandy. Oddly, despite being a diverse bunch, Corpse Revivers never seem to call for American spirits like bourbon, rye, etc. I figure they were a specifically English thing. (more…)
Archive for the ‘Fernet Branca’ Category
Just a quick post to note that a new issue of DRiNK is out. This issue looks at the wonderful world of amari, and I have a couple of articles. The first story looks at the origins of amari. The second looks at amari cocktails, namely the ever-popular Black Manhattan, and the obscure but tasty Brooklyn Heights.
Not much else to say except to note that it’s nice to see Amaro Montenegro is now available in China- check out the Tasting Room article. If you ever come across this stuff I recommend trying it on the rocks with Bacardi 8 (equal parts) and an orange slice. Simple and delicious.
I had high hopes for this one and was not disappointed. I like drinks with lots of herbal flavors and this one obviously fits the bill.
1 oz brandy (Prince Arignac Armagnac V.S.)
1 oz kummel (Wolfschmidt)
½ oz Fernet Branca
5 dashes Angostura Bitters
Stir with ice and strain into a cocktail glass.
This would make a nice alternative to a liqueur after a meal. Or you could drink it any time you want a complex, contemplative, and rather medicinal drink. The Fernet Branca comes over heaviest, but the kummel makes its presence felt and the brandy provides the perfect mild but rich base for it all, with the bitters giving some extra complexity. Kummel mixes interestingly with strong herbal flavors, and it is a nice match for brandy too. Drinking this is like tasting a new herbal liqueur with a caraway base. I’d definitely drink this again. Mind you I tend to like this sort of thing.
I got hold of a bottle of Fernet Branca the other day. I’ve been meaning to do this for a while but it can be a little hard to track down. At Tara 57 in Shanghai, when Marcus was still working there, I used to drink a simple Fernet Branca cocktail (gin, Fernet Branca and Italian Vermouth) pretty much every time I went in. The bitter taste of Fernet Branca is very much my kind of thing.
Besides the simple Fernet Branca cocktail Marcus also used to make something called The Pharmacy. I think this drink was made from cognac, crème de menthe and Fernet Branca, though I’m not sure about the proportions. I’ll have to ask Marcus sometime. Anyway, the drink was rich, minty and bittersweet. It was the type of drink that could make a good introduction to Fernet Branca. (more…)