In Denmark we have a special tradition for drinking bitter - yes we drink it, not just as a dash in a cocktail.
For especially older Danes bitter is part of a traditional breakfast
of black coffee, a soft boiled egg and half a slice of rye bread, buttered Danish breakfast rolls with cold cuts or cheese, Danish Pastry and then that little glass - same ones we drink snaps (Akvavit) from for lunch - full of a sharp, dark bitter.
One of the most famous local ones is called Old Danish
, but then there are the German bitters Jägermeister
and the Italian Fernet Branca
So I have some prejudices towards bitters, right?
But I want to understand and appreciate - and I have a bottle of Fernet Branca, in case any of my elderly neighbors come for morning coffee (Danish for breakfast.)
So I looked for a cocktail with Fernet Branca and came across Kingston Club
by Jeffrey Morgenthaler.
I would have thought Fernet Branca needed to be matched with dark earthy flavors but he goes the completely opposite direction, and with great success.
- 5 cl Drambuie
- 5 cl fresh pineapple juice
- 2,5 cl fresh lime juice
- 1 tea spoon Fernet Branca
- 3 dashes angostura bitters
Shake first five ingredients over ice, strain into tall glass filled with ice and top off with the seltzer, garnish with lemon twist.