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Sweet vermouth stirred with Fernet Branca, absinthe and Pedro Ximénez sherry, with a pinch of salt, served on the rocks. Dark, bittersweet and herbal, with anise and the raisiny richness of the sherry. Adapted from Sichuan Garden II in Woburn, Mass.

Method
Stirred
Glass
rocks
Difficulty
Medium
Flavor Profile
Bitter
Dry
Herbal
Sweet

Ingredients

Servings:
1
Your bar: 0/5
Fernet Branca
15 ml
Salt Rim
1 pinch
as garnish
Absinthe
15 ml
Sweet Vermouth
45 ml
Pedro XiméNez Sherry
15 ml
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Place all liquids into a rocks glass.
  2. Toss in one big piece of ice and mix gently.
  3. Finish by sprinkling a bit of salt on top.

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