Slightly effervescent and subtly bittersweet. Saline Basque cider meets heady Benedictine. Fernet sharpens the finish.
Ingredients
- 1½ oz Basque Cider (we used Trabanco Cosecha Propria)
- 1 oz Pisco
- ¼ oz Benedictine
- ⅛ oz Meletti Fernet
- 1 dash Artemisia Elderflower Bitters
- 1 dash Artemisia Salt & Sorghum Bitters
- Lemon Rind, for garnish
Preparation
- Combine the cider, pisco, Benedictine, fernet, and bitters in a shaker over ice.
- Strain into a rocks glass and garnish with the lemon rind.
