cocktail and ingredients

Two F’n Hangover Cocktails: Fernet Coke and Fog Cutter

In The Imbibery and Distillery by Christine McKellar

Sure a new year has already been born. Most peeps have put their major hangover behind them. But it’s a wise reveler who keeps a couple classic hangover cocktail recipes on hand. Here are two favorites; The Fernet & Coke, which is highly respected in Argentina where folks are said to consume the herbal-infused *Fernet to the tune of over 6.5 million bottles a year, and the (in)famous Fog Cutter, the creator of which is none other than Victor “Trader Vic” Bergeron, who had this to say about his potent masterpiece: “Fog Cutter, hell—after two of these, you won’t even see the stuff.”

Fernet & Coke

bottle and two glasses

Directions: (I part each ingredient)

Chill a highball glass with a couple of ice cubes, remove.

Add Fernet-Branca, then two or three fresh ice cubes.

Top up with Coca-Cola, pouring at a 45-degree angle.

Add an additional ice cube if foam looks set to overflow.

(Garnish with twist of lemon or lime if desired)

*Fernet is a highly herbal Italian amaro that I kept on board during my sailing years more as a medicinal tincture and digestif as opposed to a social cocktail ingredient. The somewhat thick and bitter taste is due to the 27 various herbs in the traditional brew recipe. In Europe and South America, Fernet is generally mixed  with Coke or coffee.

 

Fog Cutter

cocktail and ingredients

(Consume with caution or you may need a hangover drink for your hangover drink!)

Ingredients:

Ice

1 1/2 ounces white rum

1/2 ounce gin

1/2 ounce brandy

2 ounces fresh orange juice

1 ounce fresh lemon juice

1/2 ounce orgeat (almond-flavored syrup)

1/2 ounce Amontillado sherry

1 mint sprig

 

Directions:

Fill a cocktail shaker with ice. Add the white rum, gin, brandy, orange and lemon juices and orgeat and shake well. Strain into an ice-filled highball glass and float the Amontillado sherry on top. Garnish with the mint sprig.