Fernet Sazerac
Mix up a middle eastern take on the Sazerac with this Fernet Sazerac. A little Fernet for the rinse, rose-infused honey syrup, ginger liqueur and cardamom bitters make this lovely variation a winner. If you love Fernet, add an extra dash in the cocktail, I won’t judge you.
Ingredients
- 1.75 oz rye whiskey
- 0.5 ginger liqueur
- 0.25 oz honey rose simple syrup
- 8 drops Scrappy's bitters cardamom
- 4 dashes Peychaud’s bitters
- barspoon Fernet Branca – rinse for the glass
- Garnish: ginger powder and sesame seeds on the rim – or candied ginger
Instructions
- Chill a rocks glass and rinse with Fernet Branca. Rim with sesame seeds. Add rye whiskey, ginger liqueur, syrup, and bitters to a mixing glass and add ice. Stir until well-chilled, about 30 seconds. Strain into the rinsed, but chilled glass. Sip and enjoy.
Notes
Honey Rose Simple Syrup
Add 1/2 cup warm rose petal tea to 1/2 cup of honey. Stir to combine. Store in a clean jar in the fridge.
Add 1/2 cup warm rose petal tea to 1/2 cup of honey. Stir to combine. Store in a clean jar in the fridge.
Tried this recipe?Let us know how it was!