If we’re going to make a toast, let’s mean it–really, really mean it. If we want 2014 to be interesting, we cannot have a boring old champagne toast. (Because: Universe, mysterious ways, etc.) If we’re ready for a bold, adventurous, uncommon year, let’s ring it in with a drink that is all those things, and also delicious.
Fernet-and-ginger fans, this one is for you. It’s bright and lively, but the Fernet, though tamed, is definitely a substantial presence. Ginger liqueur’s sweetness dials down the tartness of the champagne/lemon juice and the heavy herbal hand of the Fernet–while adding a bite of its own. There’s generally a lot of biting going on in that glass, but altogether, I’d say this is very drinkable, and perhaps even mellow. It’s like all these elements already duked it out in there, so they don’t have to fight with your mouth. Good situation–I love when that happens.
I realize that Fernet isn’t everyone’s cup of tea, but really, I’m just here to give you ideas. Basically any cocktail can be turned into a flip–you have a solid week to experiment! My favorite formula so far is something like this: a decent amount of something carbonated, plus a roughly equal amount of something strong and flavorful, plus a little bit of sweet, a little bit of tart (unless you’re making a gingerbread flip, of course), an egg white, a dash of bitters.
Get thee to your liquor cabinet, my cocktailing friends. Also do a pushup or two ’cause them arms are gonna be shaking up many cocktails soon, right?
- 1 1/2 ounces champagne/sparkling wine
- 1 ounce Fernet-Branca
- 1 ounce ginger liqueur
- 1 egg white
- 1/2 ounce Meyer lemon juice
- A couple dashes aromatic bitters
- Lemon and mint, for garnish
- Pour the champagne into a chilled cocktail or coupe glass.
- In a shaker, combine the Fernet, ginger liqueur, egg white, lemon juice, and bitters. Shake. Add a handful of ice and shake again, vigorously, for a minute or so. Strain into your glass and garnish.