21. May 2015 by swizzzlestick
“The aperitif is the first drink in the evening, the appetizer of the cocktail world that is enjoyed prior to the meal and often alongside hors d´oeuvres or appetizers“, Jason Kosmas & Dushan Zaric write in their book Speakeasy/ Classic Cocktails Reimagined, from New York´s Employees only Bar.
In their book I also found the recipe for the Fernando, “a cocktail ideal for Negroni drinkers and diehard fans of Fernet alike.”
1-1/4 ounces Fernet Branca, 1-3/4 ounces Bianco Vermouth, 3/4 ounce Galliano (I assume L`Autentico is meant, not Vanilla), garnish: 1 Mint Sprig
Stir ingredients in a mixing glass filled with ice. Strain into a cocktail glass. Place a fresh mint sprig in the palm of your hand and smack it with your other hand to release the aroma. Gently place the mint sprig in the cocktail.
A rich herbal medium dry aperitif with a bitter finish. It is fantastic when you sip and your nose dives into the smacked mint sprig!