3/4 oz Ginger Liqueur (King's Ginger)
1/2 oz Punt e Mes
1 barspoon Fernet Branca (1/8 oz)
2 dash Orange Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
The other drink we had two Wednesdays ago was the In 2 Deep from Left Coast Libations. The recipe was created by Kevin Diedrich who used to be the bar manager at the Burrit Room in San Francisco before moving on to Jasper's Corner Tap. We had not made this drink previously since our sample nips of Domaine de Canton were running low; however, I was quite impressed by the King's Ginger at the No. 3 Gin launch (perhaps even more so than the gin itself) -- impressed enough to buy a bottle. While that was the first time I tasted it neat, I was first introduced to the Scotch-based liqueur at Tales of the Cocktail this year via Jackson Cannon's Flip Royal. At a little over forty dollars a bottle, the King's Ginger is pricier than Domaine de Canton, but it packs more ginger punch and less syrupy sweetness.