The Homestead

Fend off the cold with this spicy apéritif.


Published:

When Michael Lay relocated from San Diego to Monterey, CA to become a mixologist at Restaurant 1833, he wanted to add an apéritif cocktail to the list that would help “fend off some of the Monterey Bay fog.” This potent mix of ginger liqueur, Fernet Branca, Cynar, vermouth and ginger beer—which Lay first devised when working in San Diego—has more than enough spice to kick out the cold.

Homestead

Recipe courtesy Michael Lay, mixologist at Restaurant 1833, Monterey, CA

1¾ ounces Domaine de Canton
¼ ounce Fernet Branca
½ ounce Cynar
½ ounce Carpano Antica
Bundaberg Ginger Beer, to top
Orange peel, for garnish

Combine the first four ingredients in an ice-filled Collins glass. Top with the ginger beer, and garnish with an orange peel.

Curious about the Monterey-based mixologist Michael Lay? Read more.

Related Articles

Graffiti in Label Designs

A label gets graffitied.

5 Tips for Storing Opened Wine

These are the best ways to preserve the last few glasses of your open bottle.

5 Spring Wines to Sip On

Our editors handpicked the perfect wines to help you mark these glorious rites of the season.

Q+A with Andrew Mariani

We talk to the winemaker about creating leagues of loyal fans.

Add your comment:

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

>

Related Web Articles