This cocktail was created for the brunch menu of a tequila bar with Mexican cuisine. I will be the first to admit that I'm one of those bartenders who love Fernet-Branca, and because of the growing popularity of amari I was determined to find a reason to carry it on this shelf. Fernet-Branca is one of those post-dinner liqueurs that helps stimulate digestion, and the heavy mint overtones immediately brought it to mind as something to soothe a stomach still reeling from last night's festivities--a real "hair of the dog" concoction. To anchor it to the concept of the bar, I used a reposado tequila for the base and xocolatl molé bitters for the balance, sweetened it with agave nectar syrup, and rounded it out with ruby grapefruit juice and the nausea-soothing properties of ginger ale.
Curar la Resaca
Glass: Collins/Highball
Method: Shake and Strain
Method: Shake and Strain
Garnish: Orange Twist
1oz Milagro Reposado tequila
.5oz Fernet-Branca
.5oz Agave syrup
.25oz Fresh ruby grapefruit juice
1 dash Bitter Truth Xocolatl Molé bitters
2 dashes Regan's Orange bitters
2oz Ginger Ale (I use Canada Dry or White Rock)
Shake all ingredients (yes...including the ginger ale) with ice and strain into
10-12oz Collins glass filled with ice. Garnish with an orange twist.