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Aperitivo #3

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Stir Dry Sherry, Bonal Gentiane Quina, Gin, Rhubarb Syrup with ice. Strain into a coupe.

Recently picked up my first bottle of manzanilla sherry. Feeling inspired to experiment without relying on recipe suggestions. Mixed it with 1 ounce of gin and half an ounce of rhubarb syrup. The gin flavor dominated, while the fernet remained noticeable but the sherry was barely there. I believe a stronger alcohol base would enhance this drink even more.

Method
Stirred
Glass
coupe
Difficulty
Hard
Flavor Profile
Bitter
Dry
Herbal
Warm

Ingredients

Servings:
1
Your bar: 0/6
Angostura Bitters
1 dash
Rhubarb Syrup
10 ml
Bonal Gentiane Quina
23 ml
Gin
23 ml
Fernet Branca
10 ml
Dry Sherry
53 ml
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Chill the mixture rapidly by stirring with plenty of ice.
  2. Strain the mixture.
  3. Pour the strained mixture into a coupe glass.

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