Fernet to Remember by Ashland Ghaffari | Cordial

Fernet to Remember

• .75 oz Fernet Branca

• .75 oz Woodford Rye 

• 1 oz acid adjusted blood orange juice

• .5 honey hazelnut orgeat

Add ingredients to shaker tin, shake briefly to chill. Double strain into a ___ oz glass. Fill with crushed ice, top with whipped cava.

Garnish with heavy amount of grated nutmeg and a caramelized blood orange

Acid Adjusted Blood Orange Juice

• 1.5 cups of finely strained blood orange juice (fresh)

• .5 teaspoon of citric acid

Combine ingredients into a blender and blend on high for 60 seconds.

Whipped Cava

• 2 cups of cava or dry bubbles

• 2 teaspoons of agar powder

Add cava to blender and blend on low. Slowly sprinkle in the agar powder as the Cava is blending. Blend until the mixture visibly thickens—about 60 seconds. Add mixture to an I.S.I or cream whipper and charge with a Nitrogen cartridge. Shake vigorously and chill.

Honey Hazelnut Orgeat

• 1 qt. toasted hazelnuts

• 1 cup turbinado cane sugar

• 3 tablespoons raw honey

Pulse hazelnuts in a food processor until crumbled (not powdered). Combine ingredients into 1.5 qt. of water. Allow to sit at room temperature for at least 8 hours. Fine strain add 1 Tablespoon orange flower water to strained liquid, mix well and store in fridge.