Fernet and Ginger Sorbet

fernet_sorbet

30 oz orange juice
4 oz lemon juice
3 oz Fernet-Branca
1 1/2 oz ginger juice*
6 oz superfine sugar

Whisk ingredients in a bowl, spin in an ice cream maker, and put in freezer until frozen.

This recipe is adapted from one developed with Jake Martin at Carlyle back in 2009.

* I don’t actually juice ginger for this. I just blend chopped ginger with a little water and push it through a strainer.

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1 1/2 oz rye whiskey
3/4 oz ginger syrup
3/4 oz lemon juice
1/2 oz Fernet-Branca
lemon peel, for garnish

Shake with ice and strain into a chilled cocktail glass. Express the lemon peel over the drink, then discard. (The photo shows the peel in the drink, but it looks better without.)

To make the ginger syrup, simmer a few inches of ginger, sliced, with a cup each of sugar and water until flavorful. Strain into a bottle and keep refrigerated.

This drink has been a bestseller on my cocktail menus at Carlyle and Metrovino.

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