It’s been a while, Measure and Stir. Is anyone still reading this feed? I can’t promise I’m going to post with any regularity but I’ve been away for a while and lately I’ve been feeling the itch. I haven’t been posting, but I have been learning.
I have been spending a lot of time developing my technique. In the past, I confess there were times that I sacrificed the quality for novelty in pursuit of new and unusual drink recipes. I am humbler now, and I will try to push my limits to bring you new drinks that are more subtle, more balanced, and more refined.
Tonight I found myself craving a small digestif. I keep a backup for my backup bottle of fernet, and I knew I wanted a no-nonsense kind of a drink. I started with the idea of an old fashioned fernet cocktail, but I was out of simple syrup. Shameful.
Instead, I reached for elderflower as the sweetener, because I have seen St. Germaine mixed with Fernet before, and I found it to be a pleasing combination. Fernet is already bitter enough, so instead of bitters, I wanted to add a base spirit as the smallest component. I like elderflower and mezcal, so I felt like it was a natural choice.
Not For Everyone
2 oz Fernet Branca
.5 oz Elderflower Liqueur (pür likör)
.5 oz Mezcal (Del Maguey Mezcal de Vida)
Stir and strain into a chilled mason jar with a large ice cube. Garnish with a lime twist.
A savory quality emerged in this drink. The pür elderflower is not quite as sweet as St. Germain. If you are using St. Germain, you should probably use .5 oz, but if you are using pür like I did, you might consider .75. The elderflower in this ratio cut the bitterness, but it did not contribute as much to the end flavor as I would have liked.
Even so, the intersection of these three ingredients had a savory, almost bacony quality, It started with Fernet’s bitterness on the sip, gave way to elderflower and agave, and concluded with smoke and menthol.
It settled my stomach.