Fernet blasts through a simple tart frozen daiquiri, adding a slightly bitter edge and a shock of minty freshness. It's a great introduction to the bitter digestivo. In this recipe, adapted from Chicago bartender Daniel Kmieciak, you'll batch the spirits, citrus, and sugar in the freezer to make sure the mix is super-chilled before blending. You may want to adjust the lime and simple syrup quantities slightly to taste, depending on the sweetness of your rum.
Why It Works
- Freezing the ingredients first means you can use less ice, leading to a more flavorful, less diluted drink.
- Turbinado sugar, such as Sugar in the Raw, provides a richer, more flavorful base for the simple drink.
- A quick taste before serving allows you to adjust for the sweetness level of the rum you use.
- Yield:Makes 1 cocktail
- Active time: 5 minutes
- Total time:8 hours 5 minutes
- 1 1/2 ounces aged rum (45ml)
- 1/2 ounce Fernet Branca (15ml)
- 3/4 to 1 ounce (20-30ml) fresh juice from 1 lime
- 3/4 to 1 ounce (20-30ml) 1:1 turbinado simple syrup (see note)
At least 8 hours before you plan to serve the drink, add rum, fernet, 3/4 ounce lime juice, and 3/4 ounce turbinado simple syrup to a resealable container or zipper-lock bag. Place batched mix in the freezer until freezer-cold, about 8 hours.
When ready to serve, pour mix into blender and add 8 ice cubes or 160 grams crushed ice. Pulse blender 5 times, then blend until uniform. Taste and add up to 1/4 ounce additional lime juice or turbinado simple syrup as needed. Blend once more briefly and serve immediately, with a straw if desired.
If you want to make multiple drinks, you can pre-batch up to a double recipe (a blender may not hold much more than that easily) in a single container, add 14 ice cubes, then divide after blending; if making more than two drinks, use separate containers to hold more servings.