If there was one ingredient I was excited to see in the Kahlúa-sponsored Thursday Drink Night (well, besides the Kahlúa, duh…) it would have to be the appearance of Fernet Branca. Yes, Fernet, that bitter Italian digestif, has a soft spot in my heart.
Here are a few more submissions for the Kahlúa Brunch Drink Challenge that spurred from the Mixoloseum chat room, capitalizing on the Kahlúa-Fernet duo. Maybe you’ll see one of these tipples featured at the Kahlúa Coffee Bar during Tales of the Cocktails! You’ll have to come by and find out.
Cheers!
-SJ
Veracruzan Swashbuckler by Rick Stutz
1.5 oz aged rum (Zaya)
1 oz Kahlúa
.5 oz orange juice
.25 oz Fernet Branca
1 dash absinthe
4 Stars by John Hearn
1 ¼ oz. Lairds Bonded
Lemon Peel
¾ oz. Kahlúa
½ oz. Fernet Branca
2 tsp Benedictine
Muddle lemon peel, add Lairds Bonded, Kahlúa, Fernet Branca, and Bénédictine. Shake & strain.
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