Bernardino Sour
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A sour built on a full 60 ml of Fernet Branca, balanced by lemon juice and maple syrup, with egg white for body and mint alongside. Created by Matt Tanner at Anvil Bar & Refuge in Houston in 2010.
Method
Shaken
Glass
highball
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/6
2 dash
as float
Grade A
60 ml
1 lf
as garnish
30 ml
🌾 Gluten-free🥚 Contains egg
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AdInstructions
- Dry shake the mixture first
- Then shake it again
- Strain this into a highball glass or equivalent without using ice
- Top off with dashes of Angostura bitters
- Garnish with a mint leaf