A few years back, Odell Brewing released Fernet-Aged Porter, a chocolatey, coffee-like brew aged in barrels that once held fernet produced by Denver’s Leopold Bros. Distillery. Now, Chicago’s Forbidden Root restaurant and brewery, known for “botanic beers,” has taken that concept a step further and developed a brew using ingredients based on the flavor profile of the famous digestive. The brewery partnered with the makers iconic amaro Fernet Branca—the first time the latter has ever collaborated with a brewer. The result: Fernectic, an 8.4 percent ABV, a spicy, minty, herbal brew made with ingredients such as rhubarb, wormwood and saffron, pulled right from Fernet Branca’s recipe (which includes a total of 27 botanicals).
Forbidden Root unveils Fernetic at its West Town location on January 19th, offering it on draft and in a limited number of 22-ounce bottles for $14.99.
There was so much to talk about at Tales of the Cocktail in New Orleans that I decided to do the report in two parts. Part II is coming next week (hopefully!)
The Wine and Spirits Wholesalers of America convention is coming up (April 18-21 at Caesars in Las Vegas) and I’ll be there scoping out some new drinkable innovations. To set the mood, here are a couple of cocktails using a couple of the spirits that will be exhibiting at the convention’s expo.
“Barrel Hidden in the Tropics” by Chris Chamberlain of @PhiladelphiaDistilling – last
year’s winner in the Call for Cocktails competitions, featuring a unique blend of BlueCoat Barrel Finish gin:
- 1.5 oz Bluecoat Barrel Finish gin
- 0.25 oz Montenegro Amaro
- 0.75 oz Honey Syrup
- 0.25 oz Lemon juice
- 1.25 oz Smoked Pineapple juice
- Bar spoon of Greek Yogurt
- 2 oz Boodles gin
- .5 oz Licor 43
- 1.5 oz coconut water
- .5 lime juice
- 2 bar spoons of pineapple preserves
Shake all ingredients and strain into a chilled double rocks glass that’s been rimmed with coconut palm sugar. Troy also made the umbrella, beach towel and surfboard to match the drink’s beachy theme.