Color In Your Cheeks

An original cocktail recipe from Hayley Wilson of Portland, Maine’s Portland Hunt & Alpine Club, this PostModern Spirits revision features two barrel aged liqueurs, lemon juice and vegan egg white replacement for a refined drinking experience. Primarily a fernet cocktail made from PostModern Spirits Fernet Gallo, the powerful bitter and mint flavors are brought to balance by PostModern Spirits barrel rested Pommeau Liqueur, an apple brandy liqueur, plus spiced honey syrup and lemon juice.

Glass:

Nick & Nora

Ingredients:

Fernet Gallo 1.25 ounce
Pommeau Liqueur 0.5 ounce
Lemon Juice 0.75 ounce
Spiced Honey Syrup 0.75 ounce
Vegan Egg White

Garnish:

Mint Sprig

Method:

Dry shake all ingredients for 20-30 seconds. Add ice to tin and shake for 15-20 seconds. Double strain into Nick and Nora Glass and garnish with mint.

Tasting Notes:

Powerful bitter and mint

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