Name: Fernet Fizz
Total time: PLACEHOLDER
Ingredients: 1 ounce bourbon or Tennessee whiskey; ½ ounce egg white; ½ ounce Fernet-Branca; ½ ounce recipe; ¼ ounce lemon juice , plus lemon twist for garnishing; ⅛ teaspoon citrus bitters; 1½ ounces seltzer , chilled

Why This Recipe Works

Fernet Fizz can range in style from the low-proof, sweet-bitter Aperol to the full-on Fernet-Branca, which is 78 proof, barely sweetened, and oak-aged. Fernet has become the cultish favorite of the barkeeping world, where industry insiders celebrate the end of a difficult shift with a round. We wanted to put this amaro into a cocktail that would please even the most ardent naysayers. Looking around the world for inspiration, we discovered that fernet and cola is the de facto national drink of Argentina. Intrigued at the prospect of what syrupy soda could do to tame the amaro, we set to work. It was a nonstarter, as tasters found that the acidic cola exacerbated the most astringent elements of the fernet. We did like the bubbles, so we switched to seltzer. Bourbon was an excellent spirit pairing, as its sweet charred-oak elements melded with the fernet. Tasters agreed that the egg white was essential, giving a softer mouthfeel and a beautiful pearlescent head.

Before You Begin

For an accurate measurement of egg white, lightly beat a whole egg white in a bowl and then measure out the desired amount. We prefer to use a Boston shaker for this recipe, as it typically has more room than a cobbler shaker for the expansion of the egg white foam in step 1. We prefer Fernet-Branca here, but you may use another fernet, if you like.

Instructions

Add bourbon, egg white, Fernet-Branca, simple syrup, lemon juice, and bitters to cocktail shaker and vigorously shake until mixture is foamy, 30 to 45 seconds.

Fill shaker with ice, then shake mixture until fully combined and well chilled, about 15 seconds. Strain cocktail into chilled wine glass or flute glass. Slowly pour seltzer over top of cocktail. Garnish with lemon twist and serve.