Restaurants›La Tête d'Or by Daniel›Fernet Branca Recipe

Fernet Branca Recipe

Inspired by La Tête d'Or by Daniel
Time6m
Serves1

Make Fernet Branca Recipe in just 6m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

Optional - Highball variation

Method

Cocktail

1

Chill and measure

Chill a rocks glass or coupe by filling it with ice and set aside. Measure 2 oz Fernet Branca, 0.25 oz simple syrup and 0.25 oz fresh lemon juice.

2

Build and chill

Discard the ice from the chilled glass. Fill a mixing glass or cocktail shaker with fresh ice (about 3/4 full). Add the measured Fernet Branca, simple syrup and lemon juice.

3

Stir or shake

If you prefer a smoother, slightly silky texture, stir the mixture with a bar spoon for about 20–30 seconds until well chilled and slightly diluted. If you prefer a brighter, frothier profile, shake vigorously for 8–10 seconds.

4

Strain and serve

Strain the cocktail into the chilled rocks glass over a large ice cube or into the chilled coupe neat (no ice), depending on preference.

5

Garnish

Express the oils of a lemon twist or orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm squeeze, then rub the rim with the peel and drop it into the drink.

Optional - Highball variation

6

Fill a highball glass with ice. Pour 2 oz Fernet Branca and 0.25 oz simple syrup plus 0.25 oz lemon juice over the ice, stir gently to combine. Top with 2 oz chilled club soda or tonic, give a gentle stir, and garnish with an orange peel.