fernet – Ice & Bitters

I follow several Instagram accounts where the drink photography is really good, and these often lead to drinks I haven’t tried before. A happy discovery on Friday was an image of an Old School from the Dragonfly bar in Hong Kong, which sounded very interesting indeed: no proportions were given, but looking at the combination, it appeared to be a Sazerac/Manhattan variant, so I re-built their drink on that basis.

The result is really quite something – there’s a lot going here, in some really subtle proportions, and the bar has created a modern take on the classic Sazerac. The combination an amaro and a fernet in one drink could be really quite an eye-opener, but they have used very small quantities of each, and the amaro, Montenegro, is at the sweeter end of the amaro style (and also one of my favourites – so I had a bottle to hand). For the fernet, I was lucky to still have a small amount of the Britannica fernet sample that Asterley Bros sent me last month; it’s a really excellent new version of this rich and bitter drink & well worth a bottle of your time. A little trial-and-error, and I came up with something really quite smooth and delicious. If you want to be closer to the Sazerac roots, use a rye rather than a bourbon; I used bourbon & it seemed to sit well with the amaro/fernet bitterness. It’s your choice to choose the base spirit, so see what works best for you. The Lillet is the one thing I would keep as a invariable ingredient though; it has a special flavour.

My version of the Old School:

50ml bourbon

15ml Lillet Blanc

10ml Amaro Montenegro

A bar spoon of fernet – Britannica for choice

Absinthe rinse

Chill an Old Fashioned glass. Stir the spirits together over ice until well cooled. Rinse the glass with a small quantity of absinthe, so that the bottom third is coated, then drain. Strain the spirit mixture into the glass and garnish with a large slice of lemon zest, expressing the oils onto the surface before dropping the zest into the drink. I served this straight up, and it seemed to suit the drink, but if you like yours with another large ice block, have at it.

This drink is an update to a variation on the Manhattan, using the uniquely Italian strong bitter spirit, fernet, to replace the bitters that are so important in the Manhattan. Having re-magined the drink in an Italian style, they also re-named it I Fanciulli or the Lads. The result is a more bitter & powerful version of the Manhattan.

For my version, I was able to use the new London fernet, Britannica, made by the Asterley Brothers, who make an inventive range of modern takes on three key cocktail ingredients: a vermouth, an amaro and most recently, the fernet – which has the correct myrrh & herbal base, plus some uniquely English elements like chocolate malt and a London porter. As this was a British version of the recipe, I renamed the drink to give it a more local name – this is the London Brothers. It is a bold and bitter version of the Manhattan, and needs to be made with a strong bourbon – or perhaps even more correctly a rye – but here the 45% Bulleit was a good choice. This a strong pre-dinner drink, with a full-on bitter hit, followed by the lingering sweetness of the bourbon/vermouth combination

Method:

2 oz strong bourbon

1/2 oz Britannica fernet

1/2 oz Italian vermouth

Add alcohols to a mixing glass, and then plenty of fresh ice. Stir and double strain into a chilled coupe. No bitters are required due to the fernet. Garnish also seems to be optional