Forgive and Fernet

Forgive and Fernet
Photo by Andrew Cebulka

recipe heading-plus-icon


1 cocktail

  • 1 ounce Bombay Sapphire
  • ½ ounce Fernet Branca
  • ½ ounce Pama
  • 1 ounce spicy ginger shrub
  • 1 ounce sweet and sour
  • 5 morello cherries
  • Garnish
  • 3 morello cherries rolled in sparkling sugar
  • Lemon twist
  1. Muddle cherries in a glass then add ice.
  2. Pour the remainder of ingredients into shaker and shake well.
  3. Strain onto ice.
  4. Garnish with sparkling cherries and a lemon twist.
  • from Hallie Arnold of The Grocery, Charleston, SC

Leave a Reply

Be the first to comment.

The Local Palate Marketplace Ad: I'm Just Here for the Snacks

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.