"Conde Niccolò | Crafted Pour"

"A cocktail sourced from a book called Around the World in 80 Cocktails, by Chad Park Hill. I came across this libation while on the search for something unique to mix my bottle of Fernet-Branca into. Personally, my history with Fernet started with a bit of Coca-Cola and had evolved into an exploration of botanical liqueurs: attempting to figure out why they taste the way they do. In such research, the bitter components of Fernet, possibly due to the inclusion of coffee, rhubarb, saffron (allegedly) and juniper pair poignantly with other flavor types. A bit of sour from some lime juice and a green apple slice. Spiciness from some muddled ginger root. And spicefulness, if you will, with the inclusion of syruped and grated cinnamon. Served in a chilled tea cup, this cocktail, hailing from Buenos Aires, Argentina knows how to attract a crowd (kinda like Fernet did)!", "undefined", "Conde Niccolò ",

"Ingredients"

Conde Niccolò By , May 8, 2009 A cocktail sourced from a book called Around the World in 80 Cocktails, by Chad Park Hill. I came across this libation while on the search for something unique to mix my bottle of Fernet-Branca into.

Personally, my history with Fernet started with a bit of Coca-Cola and had evolved into an exploration of botanical liqueurs: attempting to figure out why they taste the way they do.

In such research, the bitter components of Fernet, possibly due to the inclusion of coffee, rhubarb, saffron (allegedly) and juniper pair poignantly with other flavor types. A bit of sour from some lime juice and a green apple slice. Spiciness from some muddled ginger root. And spicefulness, if you will, with the inclusion of syruped and grated cinnamon.

Served in a chilled tea cup, this cocktail, hailing from Buenos Aires, Argentina knows how to attract a crowd (kinda like Fernet did)! A cocktail sourced from a book called Around the World in 80 Cocktails, by Chad Park Hill. I came across this libation while on the search for something unique to mix my bottle of Fernet-Branca into. Personally, my history with Fernet started with a bit of Coca-Cola and had evolved into an exploration of botanical liqueurs: attempting to figure out why they taste the way they do. In such research, the bitter components of Fernet, possibly due to the inclusion of coffee, rhubarb, saffron (allegedly) and juniper pair poignantly with other flavor types. A bit of sour from some lime juice and a green apple slice. Spiciness from some muddled ginger root. And spicefulness, if you will, with the inclusion of syruped and grated cinnamon. Served in a chilled tea cup, this cocktail, hailing from Buenos Aires, Argentina knows how to attract a crowd (kinda like Fernet did)! Ingredients: - Coin-Sized Slices Of Ginger Root - Fernet Branca Instructions: Muddle the ginger in one of your shaker tins and then stack the liquid ingredients on top of it. Add some ice and shake for a while. Double-strain into a chilled teacup or coupe glass and garnish with freshly grated cinnamon and a green apple slice that won't completely cover the top of your glass! Refreshing,Sour,Dry,Spicy