Vampire’s Kiss

Robby Dow and Ally Marrone, Grand Army | Brooklyn, NY

photo: Eric Medsker
Fernet Cocktail Recipe

This Kalimotxo-inspired riff takes the classic Spanish combination of red wine and Coke in a new direction with the addition of Fernet-Branca and the bitter vermouth Punt e Mes along with a housemade cola syrup. Dow and Marrone tried a number of different amari before realizing that the missing element was Fernet-Branca all along. “Something was missing. That was when the light bulb went off, ‘Lets just try Fernet-Branca,'” says Dow.

Ingredients

Serving: 1

  • 1 1/2 ounces red wine, preferably still lambrusco or any medium-bodied dry red
  • 1 1/2 ounces red wine, preferably still lambrusco or any medium-bodied dry red
  • 1/2 ounce Punt e Mes
  • 1/2 ounce Punt e Mes
  • 1/4 ounce Fernet-Branca
  • 1/4 ounce Fernet-Branca
  • 3/4 ounce cola syrup (see Editor's Note)
  • 3/4 ounce cola syrup (see Editor's Note)
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 2 dashes Angostura bitters
  • 2 dashes Angostura bitters
  • 1 ounce soda water, preferably Fever-Tree
  • 1 ounce soda water, preferably Fever-Tree

Garnish: orange slices

Directions
  1. Combine all ingredients, except the soda water, in a cocktail shaker and add ice.
  2. Shake until chilled.
  3. Fine strain into an ice-filled wine glass and top with soda water.
  4. Garnish with two fresh orange slices.
Editor's Note

Cola Syrup
1 part Coca-Cola
2 parts white sugar

Measure the ingredients by weight, then add to a saucepan over low heat until the sugar has dissolved. Let cool then bottle and store in the refrigerator.

Tagged: Fernet Branca

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