One of my favorite things about running intoxicology is the ability to collaborate with brands. Sure we have fun with the reviews, but what I really love is making cocktails and experimenting with flavors when brands send us their products. Last Summer we collaborated with Fernet Branca for the first time in a challenge we accepted to create our own cocktail using Branca Menta, a mint liqueur that’s sort of gateway to Fernet, and that’s definitely an “acquired” taste but one we loved. We’re teaming up with the brand again and this time it’s a Ginger Beer challenge using Ginger Beer and Fernet. Cocktails using ginger beer are a big trend right now, and we just happened to catch a 4 pack of the newly released ginger beer from Q Drinks on the shelf at Target so it must have been fate.
I decided to make something using my favorite fruit, pineapple which goes really nicely with the spice of the ginger beer, and the bitter of the Fernet. I chose a white rum to because I wanted that island feel to the drink but didn’t want the flavors to be too overshadowed by a more flavorful dark rum. What we came up with was a tropical drink that draws inspiration from a dark n stormy, with a pineapple and Fernet twist. Check out the recipe below:
- 1.5 oz White Rum (we had a bottle of Brugal sitting out)
- .5 oz Fernet Branca
- 1 oz Q Ginger Beer
- 1 oz Pineapple Juice
- .5 oz Fresh Lime Juice
- 1 Tsp Sugar
Combine your rum, pineapple juice and lime juice and sugar in a shaker. Shake, and pour into a highball glass filled with ice. Add your Ginger beer and float your Fernet on top. Enjoy
Sample of Fernet Branca provided courtesy of representatives of the brand.