Serious Eats: Recipes

Darkside Iced Tea

[Photo: Michael Dietsch]

In his Drink & Tell: A Boston Cocktail Book, Frederic Yarm writes of the Darkside Iced Tea, "Chad Arnholt, then of the Woodward and Citizen Public House, made this riff on the Long Island Iced Tea for a Fernet Branca industry event at the Franklin Southie."

This drink is the perfect example of a cocktail that can tame the rough edges of Fernet, allowing its mint and herbal flavors to shine without its bitterness overpowering the drink. The rum adds caramel notes, and working with the citrus from the lemon and the orange liqueur, they together approximate the flavors of Coca-Cola.

In an entry on his blog, Yarn notes that adding a splash of Coke to the top of the drink would add a touch of authenticity and a nice complement to the flavors. I agree.

I chose this drink to highlight because so often these days cocktails seem like Serious Business, and this drink points out that drinking can and should be lighthearted and fun.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days. The recipe calls for Zaya Gran Reserva Rum, but you can substitute any high quality aged rum.

Reprinted with permission from Drink & Tell: A Boston Cocktail Book.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats