Author Notes
This is a sour-based cocktail inspired by fall flavors. It uses Green Hat's fall gin release as the base sprit, which is a barrel-aged gin/aquavit hybrid, featuring seasonally appropriate flavors and a higher proof to get you through the cold weather. Their 2014 release will be available on 11/15/2014. If you can't find the fall release, the year-round Green Hat gin can be used as a substitution, or any good London Dry. I created this for Thanksgiving last year and it was a huge hit. —David Lord
Ingredients
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1.5 ounces
Green Hat Gin (Fall/Winter release)
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1 ounce
Sweet vermouth
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.5 ounces
Fernet Branca
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.75 ounces
Fresh lemon juice
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1 dash
Fee Brothers cranberry bitters
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1 dash
Fee Brothers orange bitters
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1
Demerara sugar cube
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1
Fresh sage leaf
Directions
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Combine the demerara sugar cube, the bitters, and the sweet vermouth in the bottom of a shaker and muddle the sugar cube until it is completely dissolved.
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Add the Ginavit, the Fernet, and the lemon juice.
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Combine with ice and shake vigorously.
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Strain into a chilled coupe or cocktail glass.
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Garnish with fresh sage leaf (clap your hands with the sage leaf in between them to help release its aroma).
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