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Fernet Festivus
This Fernet Festivus is a seasonal twist on the classic Toronto cocktail that highlights the intense herbal character of the one, the only, Fernet-Branca. This spirited sipper would be equally delicious enjoyed before or after dinner.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 drinks
Ingredients
- 1¾ oz rye
- ½ oz Fernet-Branca
- ½ oz gingerbread syrup
- 2 dashes angostura bitters
- Garnish: orange twist
Gingerbread Syrup
- 1 cup demerara sugar
- 1 cup water
- 2 tbsp molasses
- 2 tbsp fresh ginger thinly sliced
- 1 tsp whole allspice berries
- 1 tsp whole black peppercorns
- 5 whole cloves
- 1 cinnamon stick
Instructions
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Add all ingredients to a mixing glass and stir over ice until well-chilled.
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Strain into a chilled Nick and Nora glass.
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Express citrus oils from orange peel onto the surface of the drink. Fashion into a twist and place on the lip of the glass.
Gingerbread Syrup
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In a small saucepan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
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Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
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Cool to room temperature.
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Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for at least a month.