Fred Jerbis Recipe

Chill glass

Place an old-fashioned glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Measure ingredients

Using a jigger, measure and prepare: 1.5 oz rye whiskey, 1 oz Chestnut Barrel Fernet, 0.5 oz chestnut liqueur, 0.5 oz Averna, 0.25 oz demerara syrup, 2 dashes orange bitters, 1 dash Angostura bitters.

Combine and stir

Fill a mixing glass with large ice. Add the rye whiskey, Chestnut Barrel Fernet, chestnut liqueur, Averna, demerara syrup, and the bitters. Stir gently with a bar spoon for 25–30 seconds (about 20–30 rotations) until well chilled, slightly diluted, and silkily integrated.

Prepare glass

Discard the ice or remove the glass from the freezer. Place one large clear ice cube into the chilled old-fashioned glass.

Strain

Double-strain (or fine-strain if you prefer extra clarity) the chilled cocktail from the mixing glass into the prepared glass over the large ice cube.

Express the orange peel over the drink by holding it skin-side down about 2–3 inches above the glass and giving it a sharp squeeze to release oils. Run the peel around the glass rim briefly, then drop it into the drink.

If using, skewer the toasted chestnut on a cocktail pick and rest it across the rim or lay it on top of the ice. Optionally, flame the orange peel briefly over the drink for a slightly caramelized citrus aroma (exercise caution).

Serve immediately and advise the drinker to sip slowly to appreciate the bitter-sweet chestnut and herbal Fernet interplay.