I chose this concoction for this week's happy hour starter for two reasons, well three really.
It's a great way to use up that Domaine de Canton - assuming you still have some on hand from the Ginger-Spiced Paloma and I wanted to experiment with the exotic and complex Italian liqueur known as Fernet-Branca. If you're in the SF Bay Area and want to try Fernet as a shot, the traditional serving method, Mayhem in the Mission District has it on tap.
And finally, how can I resist a cocktail named after the sassy and remarkable Evita?
(Adapted from a recipe by Darren Crawford and Scott Bordy. Photo by Erick Wong.)
- 1 ounce Fernet-Branca
- 1 ounce Carpano Antica sweet vermouth
- 1 ounce Domaine de Canton ginger liqueur
- 1 ounce fresh lime juice
- 1 ounce ginger beer
- Lime wheel, for garnish
Instructions: Combine the Fernet, vermouth ginger liqueur and lime juice in a cocktail shaker. Add ice; shake 15-20 seconds. Strain into a Collins glass with fresh ice. Top with ginger beer and garnish with the lime wheel.