I Giardini – Home Bar Awards
I am very happy to have won a Home Bar Awards challenge in 2021. This means that I am now able to compete in the Final competition of 2021. As in 2020, Sother Teague joins as a judge. So, I had to create a cocktail using Fernet, but also Amor Y Amargo style.
While I was familiar with the Amor Y Amargo bar, I did not know that their only non-alcoholic ingredient was Demerara simple syrup. Consequently, they serve spirit forward cocktails. On top of that, we only were allowed to use spirits which Amor Y Amargo carries or Sother Teague would agree to get. While those rules seem like limitations, I also found them to be inspirational. You just had to think outside the box of your usual cocktail creation efforts.
An Italian twist
For the challenge, I decided to base my drink on the Toronto Cocktail. Which might sound a bit uninspired, but it just is an excellent Fernet cocktail. Currently, I only have the Luxardo Fernet, because I like its slightly higher ABV compared to Fernet Branca and I also find it a bit more complex. As a base spirit, I replaced the whiskey with the overproof Plantation O.F.T.D. Rum, because it can handle the strong herbal notes. Instead of Angostura Bitters, I opted for the Scrappy’s Orleans Bitters. They have beautiful notes of anise and go well with a lot of dark spirits. Finally, I also decided to give the drink a Vecchio Amaro del Capo rinse. This Amaro, which I discovered on a trip to Rome, is exceptional in cocktails, but through its slightly mint note, also goes well with Fernet.
1,5 cl Luxardo Fernet
1,5 cl Demerara Simple Syrup
Rinse glass with 0,75 cl Vecchio Amaro del Capo
Stir for more than 30 s – strain – chilled small Cocktail glass;
Garnish: Flamed Orange Twist;
Song: Beirut – I Giardini;
The “I Giardini” really needs a lot of dilution through stirring. However, after that, the drink presents itself as a very balanced, but of course still spirit forward cocktail. You first get some overproof rum notes, but the Fernet almost smooths things over with its eucalyptus taste. Still, the drink is note dominated by it. On the contrary, the simple syrup in turn balances the Amaro. The bitters, the Vecchio Amaro as well as the flamed orange peel add more complexity to the overall drinking experience. All in all, I enjoyed the cocktail quite a bit and really was glad to be a part of this Home Bar Awards challenge.
