Cocktail Bourbon Fernet at Phoebe Bateman blog

Cocktail Bourbon Fernet. The fernet manhattan is an elegant and intricate drink that mingles the powerful flavors of. Garnish with an expressed lemon swath. You can use bourbon or rye whiskey for this cocktail, but i prefer bourbon since it makes the drink a bit smoother. Stir, strain into chilled coupe or nick & nora glass. The same way a little anchovy or anchovy paste. Stir the ingredients in a mixing glass with ice, strain into a coupe glass, and garnish with a twist of lemon. Fernet as a drink has an anchovy quality to it — it’s so intense and funky that i figured there must be some great way to use it in cocktails.

14 Liqueur Cocktails to Shake Up Your Happy Hour! DineWithDrinks
from dinewithdrinks.com

Fernet as a drink has an anchovy quality to it — it’s so intense and funky that i figured there must be some great way to use it in cocktails. The same way a little anchovy or anchovy paste. Garnish with an expressed lemon swath. The fernet manhattan is an elegant and intricate drink that mingles the powerful flavors of. Stir, strain into chilled coupe or nick & nora glass. You can use bourbon or rye whiskey for this cocktail, but i prefer bourbon since it makes the drink a bit smoother. Stir the ingredients in a mixing glass with ice, strain into a coupe glass, and garnish with a twist of lemon.

14 Liqueur Cocktails to Shake Up Your Happy Hour! DineWithDrinks

Cocktail Bourbon Fernet You can use bourbon or rye whiskey for this cocktail, but i prefer bourbon since it makes the drink a bit smoother. The fernet manhattan is an elegant and intricate drink that mingles the powerful flavors of. Garnish with an expressed lemon swath. You can use bourbon or rye whiskey for this cocktail, but i prefer bourbon since it makes the drink a bit smoother. Stir, strain into chilled coupe or nick & nora glass. Stir the ingredients in a mixing glass with ice, strain into a coupe glass, and garnish with a twist of lemon. Fernet as a drink has an anchovy quality to it — it’s so intense and funky that i figured there must be some great way to use it in cocktails. The same way a little anchovy or anchovy paste.

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