Wednesday, September 19, 2018

cantina band

1 1/2 oz Fernet Branca
1/2 oz Gin (Beefeater)
3/4 oz Simple Syrup
3 slice Cucumber

Shake with ice, double strain into a Collins glass with ice, top with ginger beer (2 1/2 oz Reed's), and garnish with a cucumber slice or ribbon (3 slices between the 4 ice cubes.
Two Wednesdays ago, Andrea purchased some ginger beer, so I perused some of my more recent cocktail books for uses. The one that caught my eye was the Cantina Band from Brad Parsons' Amaro book for it would utilize my bounty of garden cucumbers. Moreover, after a large dinner, a bit of Fernet Branca and ginger beer seemed like a decent enough idea. The recipe stemmed from Perla in Greenwich Village, New York, as one of their Star Wars tribute drinks. Once prepared, the Cantina Band sent ginger and menthol aromas to the nose. Next, a carbonated and caramel sip slipped into Fernet and gin followed by vegetal cucumber on the swallow with a menthol and ginger finish.

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