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.
1 oz Fernet Branca
1 oz lime juice
1 oz orgeat (B. G. Reynold’s)
cherries, for garnish
Shake all ingredients with ice, strain into a glass filled with crushed ice, and garnish with a cocktail umbrella and cherries for bonus tiki points. If using a different brand of orgeat, you may need to adjust the recipe for balance.
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.