Item: Bitters & extracts » Cherry infusion

MxMo XLX: Brown, Bitter and Stirred – Rendevous

Mixology Monday is in action again, and that’s great!

Thanks to Lindsey Johnson, next MixMo event is hosted at her Brown Bitter and Stirred blog. And the theme for the event is the same – Brown, Bitter and Stirred!

I like bitter cocktails very much so that’s nice to make something like Rob Roy or Manhattan. But later I changed my mind and decided to be more orthodoxal. No bourbon, no rum and no scotch. Only dry London gin – bitter and strong. And as regards requested brown colour, Italian amari can tint my gin.

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Porteño

One day I’ve red a little story about a cocktail made by Murray Stenson, bartender at Zig Zag Café, Seattle, USA. That article has been written by well-known mixology expert Gary Regan for his San Francisco Chronicle column. It was very warm-hearted text among other things.

I was intrigued with such complex ingredients combination – whiskey and equal parts of cherry brandy, lime and Fernet Branca.

That cocktail is called Porteño. As far as I know it means Argentinean who lives in Buenos Aires. Another interesting fact is that Argentineans are mad about Fernet. While all world drinks Coca-Cola with rum, they drink Fernando – Coca-Cola mixed with Fernet.

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