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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Hopped Up Nui Nui

Hopped Up Nui Nui -- traditional recipe + 1 oz IPA.

2 oz amber rum
1 oz IPA
1/2 oz lime juice
1/2 oz orange juice
1/4 oz cinnamon syrup
1/4 oz Don’s Spices #2
1 dash Angostura bitters

Shake all ingredients with ice and strain into an ice-filled rocks glass. Garnish with a cherry and umbrella.

This is a twist on the classic Nui Nui, adding just a touch of bitterness with the IPA. Background here.

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Harvey Weissbanger

weissbanger2

1 oz Galliano L’Autentico
2 oz orange juice
6 oz quality wheat beer
orange peel, for garnish

Build in an ice-filled collins glass and give a gentle stir. Garnish with an orange peel. Any good wheat beer can work in this drink, though full-flavored ones work best.

This is a variation on the Harvey Wallbanger and is a staple on the Metrovino brunch menu.

[Photo by John Valls.]

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