Fend off the cold with this spicy apéritif.
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.
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.