A minty twist on the daiquiri from Ricky Gomez of Cocktalian NOLA in Portland.
'Fernet Branca' on Serious Eats
This recipe from Chris Hannah of French 75 Bar in New Orleans was chosen as one of the 101 Best New Cocktails to be included in Gaz Regan's 2011 Annual Manual for Bartenders.
If you sat around naming all the bitter ingredients in your liquor cabinet, you might come close to the formula for this Anti-Valentine's Day tipple. Eeyore's Requiem, invented by Toby Maloney of Chicago's Violet Hour, starts with Campari, then adds a dose of barrel-aged Fernet Branca, which is made with gentian, chamomile, bitter orange, myhrr, and saffron, among other things. Not bitter enough for your cynical heart? Maloney takes your Fernet and your Campari and raises you a quarter ounce of artichoke-and-herb based Cynar. Take that, Valentine's day.
The Hanky Panky originated at the American Bar at the Savoy Hotel in London in the early 20th century. Developed by head bartender Ada Coleman, the Hanky Panky matches Fernet Branca's distinctive character with the botanicals found in gin and sweet vermouth to create a rich blend of flavors--a blend that lets the pushy liqueur remind you of its better side.
Here's a cocktail that helps the Fernet Branca-curious start off gently. Pairing the Italian bitter with the crispness of rye whiskey and softening the blow with sugar, the Toronto Cocktail keeps the Fernet from dominating the show.