Its the third week in February, and time for another MxMo! This month, the ever-tiki-loving Pegu Doug is the host for the festivities, going all-out with a tiki makeover over on his blog!
The rules of MxMo LXIV are pretty straightforward: make it tiki, make it good! and do a little writeup about it! So hang onto your hats, we have a surprise in store for you here!
If you’ve been following along here or over on Youtube, it was full-on Fernet Fever here in January for 30 Days of Fernet Branca! While I’ve stopped taping nightly episodes, I am still on the stuff (qualify that: went off for a week to determine if there was any difference, and then hopped back on the bandwagon to determine the longer-term effects of the daily dose).
This means Fernet Fever still has me in its herbacous grip, and I was determined to come up with a tiki drink that used at LEAST 1/2 oz. I think we’ve done well here – I’ve managed to whip up something with a full 3/4 oz. and its pretty darn delicious if I do say so!
- Go big or go home with the Fernet: It is a bully, and a whisper packs almost as much of a flavour whallop as a 1/2 oz., so just roll with it!
- Fernet and ginger is a natural pairing!
- Fernet and rum also play nicely, particularly rums with lots of vanilla notes (similar to cola!)
And so, without further ado, I present this month’s MxMo beverage!
(Created by Janice Mansfield, 2012)
- 3/4 oz. Fernet Branca
- 3/4 oz. Jamaican rum
- 1/2 oz. Orgeat
- 1/2 oz. Ginger syrup
- 1 oz Meyer lemon juice
- 1/2 oz. Lambs Navy 151
Combine everything except the Lambs Navy 151 in a cocktail shaker and shake to mix. Strain into a highball glass or a tiki mug filled with crushed ice. Float the 151 on the top. Garnish with a Meyer lemon wheel with a cherry and a fresh ginger spear. Serve with a straw.
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