An attempt to make a broadly likeable sour using both fernet and Campari without hiding either. I think it turned out really well!
Ingredients
- 1 oz Rye Whiskey
- 3/4 oz Campari
- 3/4 oz Fernet Branca
- 3/4 oz Grapefruit juice
- 1/2 oz Lemon juice
- 1/2 oz Maple syrup
- Egg White
Garnish:
Instructions
- Put ingredients in shaker
- Shake
- Strain
- Garnish with grapefruit wedge/corner and a few dashes of peychaud’s bitters
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