I originally submitted this herbal, tropical sour for a tiki-themed Mixology Monday. It later made its way onto the Whistler menu and stayed on there throughout the summer. Read the MxMo post at: http://whistlerchicago.tumblr.com/post/17970673609
Ingredients:
1 oz Benedictine
1 oz Lemon Hart 151 Rum
.5 oz Fernet Branca
.25 oz Demerara Syrup
1.5 oz Pineapple juice
.75 Lime juice
2 dashes Angostura Bitters
Preparation:
Build in a tiki mug, add crushed ice and swizzle. Top with more crushed ice and a generous portion of mint.
Different tastes for different folks, I guess, but I thought this was awful. Honestly, you can save the rest of the ingredients and just pour some Fernet over crushed ice and the flavor would be about the same. This is harsh and completely one dimensional with the Fernet overtaking everything else.
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