Fernet blasts through a simple tart frozen daiquiri, adding a slightly bitter edge and a shock of minty freshness. It’s a great introduction to the bitter digestivo. In this recipe, adapted from Chicago bartender Daniel Kmieciak, you’ll batch the spirits, citrus, and sugar in the freezer to make sure the mix is super-chilled before blending. You may want to adjust the lime and simple syrup quantities slightly to taste, depending on the sweetness of your rum.
Published at Thu, 17 Aug 2017 12:54:00 +0000