- 1.5 oz Fernet Branca
- .5 oz London Dry Gin ( I used Brokers Gin)
- 1 oz. lime
- .75 oz. cane syrup
- 3 slices of cucumber
- Slash of ginger beer
Combine three slices of cucumber in a cocktail shaker along with the can syrup and gently muddle. Add Fernet Branca, gin, and lime. Add ice. Shake until condensation forms on the shaker and then double strain into a highball glass filled with ice. Top with a splash of ginger beer and garnish with a cucumber slice.
Recipe from NY Times.
A cocktail with Fernet Branca as the base spirit? Sign me up. This is a wonderfully refreshing drink for a humid Chicago evening. Cheers.