Fernet Sour
Menthol and saffron whipped into a silk-textured sour.
The Method
How to make it
- 01
Combine the Fernet, lemon, syrup and egg white in a shaker and dry shake hard for fifteen seconds.
- 02
Add ice and shake again until the tin is painfully cold.
- 03
Double strain into a chilled coupe and let the foam settle for thirty seconds.
- 04
Drop three dots of Angostura on the foam and draw a pick through them.
Bartender's Tip
A little more sugar than a standard sour is correct here. Fernet has almost no residual sweetness and the drink reads harsh at the usual ¾ ounce lemon to ½ ounce syrup ratio.
A Little History
Fernet found its second home in San Francisco, where bartenders drink it by the shot and use it by the barspoon. The full-measure sour is a Bay Area bar move from the late 2000s — proof that the most punishing amaro on the shelf behaves once you give it citrus and protein.
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