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

Funk it Up: A Guide to Santa Barbara’s Hottest Neighborhood

Santa Barbara's Funk Zone is a strollable city neighborhood with every block lined with tasting rooms and top eateries.

Tomorrow's Bright Stars

The trailblazing tastemakers on our annual 40 Under 40 list are changing the way you drink.

The Rosé Lover's Benedict Pairing

This spicy lobster brunch dish from Chad Johnson, executive chef at Élevage in Tampa, Florida, is the perfect pair for your favorite pink drink.

835 Wines Compete for the New York Wine & Food Classic Governor’s Cup

Plus other news and notes in the world of wine, food and spirits.

Subscribe

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

Shop

>

Related Web Articles