Fernet-Branca, Mexican Coke, Basque Aperitivo, Lemon-Lime Oleo Saccharum, Lime, Ginger, Angostura Bitters, Mint
Bartender Daniel Dameron of Alley Cat Lounge | Savannah, GA
Adapted by StarChefs | september 2024
INGREDIENTS
Sprite Oleo Saccharum:
Yield: 2 quarts
Peels of 8 limes
Peels of 6 lemons
1½ kilograms granulated sugar
To Assemble and Serve:
Yield: 1 cocktail
¾ ounce Fernet-Branca amaro
¾ ounce Txurrut Basque vermouth
½ ounce lime juice
¼ ounce ginger juice
2 dashes Angostura aromatic bitters
2 dashes Angostura orange bitters
5 drops 4:1 saline solution
Mexican Coke
Mint Bouquet
Dehydrated Orange Wheel
METHOD
For the Sprite Oleo Saccharum:
In a vacuum bag, add citrus peels and sugar. Seal and shake bag to ensure peels are evenly coated in sugar. Let sit 48 hours, agitating bag regularly. In a pot over medium heat, bring 1 kilogram water to a boil. Add citrus mixture. Cook, stirring until sugar is fully dissolved. Strain mixture, discarding peels. Bottle and reserve.
To Assemble and Serve:
In a shaker, add amaro, vermouth, lime juice, ginger juice, bitters, saline, ½ ounce Sprite Oleo Saccharum, and ice. Shake 5 seconds. Strain mixture into a double rocks glass with 1 large ice cube. Top with soda. Garnish with mint bouquet and orange wheel.
