:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2017__07__06095332__Fernet-About-It-720x720-recipe-ab07f5ca282c437c859e8741df25e985.jpg)
Liquor.com / Tim Nusog
Lemon and lime start things up, with the herbal notes of fernet bringing up the rear, in this cocktail by Jerry Nevins from his book, "Sloshies: 102 Boozy Cocktails Straight from the Freezer."
This recipe originally appeared as part of "You're Going to Need Frozen Cocktails This Summer. These 3 Are the Ones to Make."
Ingredients
- 3 oz Appleton Estate Jamaica rum
- 6 oz Fernet-Branca liqueur
- 17 3/4 oz Simple syrup
- 4 1/2 oz Fresh lemon juice
- 3 oz Fresh lime juice
- 3/4 tsp Fee Brothers lemon bitters
- 6 oz Water
Steps
-
Makes 4.
-
Add all the ingredients in a medium-size metal bowl and stir.
-
Pour the liquid into a large freezer bag, and place it in the freezer until frozen for approximately 4 hours.
-
When ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.
-
Divide among four coupe glasses.