So, it’s the week of Valentines, or as I like to call it, Valenspoons. I have no idea why I started calling it Valenspoons, perhaps it was because I like the way it sounds, it’s a silly sounding word. Perhaps I changed the name during one of those years when I did not have a sweetheart and was frustrated that this holiday even existed! Perhaps it was to mock the notion that there should be a Hallmark Holiday which encourages people to hit one another up on Tinder and have a dinner date + some Hanky Panky.
Speaking of Hanky Panky…
Do you all love Fernet-Branca as much as I do? Do you get that “Bartender’s Handshake” after a long night out? Do you drink Fernet-Branca after meals to savour the incredibly complex flavours and help settle your tummy? Do you think the Toronto is the best Manhattan Variation? Cause I do!
The Hanky Panky is one of my fave classic Gin cocktails, right up there with a Martinez, French 75 and Martini. Bonus: this drink was invented by a lady! Wooooo! Laaaaady! Ada Coleman was the head bartender at the Savoy American Bar in the early 20th C and the story goes that she created this cocktail for Sir Charles Hawtrey. When he had his first sip, he drained the whole glass and said, “By Jove! That is the real hanky-panky!”
- 1 1/2 oz Hayman’s Old Tom Gin or London Dry Gin
- 1 1/2 oz Sweet Vermouth
- 2 dashes Fernet-Branca
- Garnish: Orange peel
Combine ingredients and stir with ice. Strain into coupe, express Orange peel and garnish.
And since it’s Valenspoons, I’ve got a little variation for y’all! I decided to dry it out with Plymouth Gin, different specs, swap out the Orange peel for a Blood Orange peel and add some Scrappy’s Chocolate Bitters. Totes a Valenspoons drink now y’all! Fire up the Tindering!
Dirty Puzzle (Hanky Panky variation)
Combine ingredients and stir with ice. Strain into coupe, express Blood Orange peel and garnish.
Luv u Fernet-Branca. Luv y’all. Happy Valentimes.
Thanks to The Baddish Group for giving the opportunity to make these delicious drinks!
The other night some friends and I went to Dudley’s in the LES for cocktails and it was pretty sensational. I mean, just look at this list! Each drink we had was so delicious that I nearly re-ordered a drink. We chatted a lot with the very nice barman who’s name is Tom Roughton, very fun and very topknot. He was kind enough to share two of his recipes from that night’s menu with us: Keat’s Apothecary and the special drink of the night Hail Mary.
- 3/4 oz Apple Brandy
- 3/4 oz Rye
- 3/4 oz Carpano Antica
- 2 dashes Fernet Branca
- 2 dashes Chartreuse Vert
- 2 dashes Angostura Bitters
- Orange peel
Combine ingredients in tin over ice and stir. Strain into ice filled rocks glass, express Orange Peel and garnish.
- 1/2 oz Chartreuse Vert
- 1/2 oz Averna Amaro
- 1/2 oz Honey Syrup
- Pernod Absinthe rinse
- Doc’s Cider float
Rinse rocks glass with Absinthe and chill. In tin, combine Chartreuse, Averna and Honey syrup over ice and shake. Strain into rinsed glass, add rocks and float cider.
Tasty tasty times!
I named this one after the notion of a 19th-Century-Cure-All because this drink has everything meant to cure ailments: Bourbon, Honey, Ginger, Lemon, Apples and Fernet! I nearly called it “Patented-Cure-All” but with the preProhibition Cocktail revival we’re having, I felt this name was a bit better. 🙂
Golden Age of Quackery
In tin, combine Bourbon, Bushel & Barrel, Honey Ginger Juice, Lemon Juice over ice and shake. Double strain into rocks glass with ice. Float Fernet on top.
Bonus: The Golden Age of Quackery is also awesome hot! Add 1 oz Water, make sure not to boil the liquids and still float the Fernet on top after you’ve poured the rest into a mug.
This is Home Bar Gurls, the segment where another Home Bar Girl or Dude sends a recipe!
Today’s recipe comes from Belinda Martin, Stylist to the stars! No really, she recently styled The First Lady of New York City, Mrs Chirlane McCray, for a Halloween Party! Belinda likes, Whiskey, Gin, Rum, Tequila and a good spicy Bloody Mary.
- 1 1/2 oz Whiskey
- 1/2 oz Fernet
- 4 dashes of Walnut Bitters
- 2 barspoon Maraschino Cherry Syrup
- Maraschino Cherry
In tin, combine Whiskey, Fernet, Walnut Bitters and Cherry Syrup over ice and stir. Strain into rocks glass, add ice and garnish with cherry.
Have a recipe you would like to be featured? Please send a recipe, photo of the cocktail and a bit about yourself to firstname.lastname@example.org.
Well, I made that Homemade Raspberry Liqueur and this is the first drink I’ve put it in. Tart, Minty, Fernet-y, Raspberries. I’m gonna drink 10,000 of these… or until I run out of Raspberry Liqueur.
Ruby Road Cocktail
- 1 1/2 oz London Dry Gin (Mayfair used here)
- 1 oz Homemade Raspberry Liqueur or St. George Raspberry Liqueur (or just really tasty Raspberry Liqueur, you get the idea)
- 3/4 oz Lime Juice
- 1/2 oz Mint infused Simple Syrup
- 1/4 oz Fernet Branca
- Lime Peel
In tin combine ingredients over cracked ice and shake, shake, shake. Double strain into coupe. Express Lime Peel and garnish.