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Recipe Detail Page
Rhubarb & Fernet Sour
Early Summer 2019
Floating Fernet showcases the powerful spirit “base” and creates a robust aroma. Give it a stir and you’ll get a cocktail that’s sure to convert anyone still wavering on the Fernet fence.
Makes 1 cocktail
4½ oz club soda, chilled
1 oz Rhubarb Syrup (recipe follows)
1 oz freshly squeezed lime juice
1 oz Fernet-Branca
Rhubarb ribbon, for garnish (optional)
1 Pour club soda into an ice-filled tall glass. Pour in Rhubarb Syrup (it should sink to the bottom). Add lime juice. Slowly pour Fernet
over the back of a spoon to float on top of cocktail. Using a vegetable peeler, pull a piece of rhubarb from the stalk. Add. It will curl in the cold cocktail.
Makes 1 cocktail
Rhubarb Syrup
Place 2 thickly sliced trimmed rhubarb stalks, 1 cup (250 mL) granulated sugar and 1 cup (250 mL) water into a small saucepan. Set over medium heat. Gently simmer until rhubarb is very tender, about 10 minutes. Remove from heat and let cool completely. Using the back of a ladle, swirl and push through a sieve into a sterilized jar. Keep leftover rhubarb purée for another use like stirring into plain yogurt.)
Makes scant 1½ cups (375 mL)
