fernet lario

bitter soda

Think of this as the best sparkling water flavor ever created - boozy, bitter and just a touch of sweet. Despite it’s rich and savory nature, our Amaro Mele translates well into this light, easy-sipping cocktail.

Ingredients:

• 1 oz Highside Amaro Mele or Fernet Lario

• .25 oz Demerara Simple Syrup (1:1 sugar to water ratio)

• .25 oz Fresh Lime Juice

• 2 dashes Rhubarb Bitters (we used Fee Brothers)

• Soda water

• Garnish: Lemon Twist

Mix all ingredients (less soda water), add ice, and stir for 10 seconds, or until chilled. Strain into a rocks or highball glass that is over-filled with ice. Top remainder of glass with soda water and lightly stir once. Garnish with a lemon twist.

Fernet cola

A riff on the popular Argentinian Fernet & Coke, using a Coca-Cola reduction and fresh lemon juice. Don’t knock it till you try it!

Ingredients:

• 1 oz Highside Fernet Lario

• 1.5 oz Cola Reduction

• .25 oz Fresh Lime Juice

• 2 dashes Angostora Bitters

• Soda water

• Garnish: Lemon Twist

Mix all ingredients (less soda water), add ice, and stir for 10 seconds, or until chilled. Strain into a highball glass that is over-filled with ice. Top remainder of glass with soda water and lightly stir once. Garnish with a lemon twist.

Cola Reduction: Pour a bottle of Mexican Coca-Cola (made with real sugar) into a sauce pan and lightly simmer until carbonation has dissolved and volume reduces by 50%. Let cool and store in the refrigerator.

Highside Hanky Panky

A riff on the traditional Hanky Panky cocktail with Gin, Sweet Vermouth, and Fernet. Our version is a little heavy-handed on the fernet for a bold and bitter kick and a touch of sweetness.

Ingredients:

• .75 oz Highside Gin

• .5 oz Sweet Vermouth (we use a cranberry simple syrup in the tasting room since we don’t make a vermouth)

• .5 oz Highside Fernet Lario

• 2 dashes Peychaud’s Bitters

• Garnish: Citrus Twist

Mix all ingredients, add ice, and stir for 10 seconds, or until chilled. Strain into a coupe glass and garnish with a citrus twist.

menta fresca

Double down on mint with this refreshing and fizzy Fernet-based cocktail. A bitter and boozy breath mint in liquid form!

Ingredients:

• 1 oz Highside Fernet Lario

• .75 oz Mint Simple Syrup

• .25 oz Lemon Juice

• Soda Water

• Garnish: Fresh Mint

Mix all ingredients in a cocktail shaker, add ice, and shake vigorously for 5-10 seconds, or until chilled. Pour entire contents of shaker (including ice) into a chilled rocks glass. Top with soda. Garnish with fresh mint. Repeat!

Toronto

A booze-forward Manhattan variation with our Fernet Lario - this one packs a punch. Heavy on the bitterness with a smack of spice from the Rye whiskey. Did we mention our Fernet also rests in a former Rye barrel for up to 8 months?

Ingredients:

• 2 oz Rye Whiskey

• .5 oz Fernet Lario

• .25 oz Simple Syrup

• Garnish: Orange Twist

Mix all ingredients, add ice, and stir for 10 seconds, or until chilled. Strain into a coupe glass and garnish with an orange twist.

Bitter Beet

This might be the healthiest cocktail we’ve ever made, so you shouldn’t feel too bad about having one or two of these. Drink your medicine!

Ingredients:

• 1.5 oz Highside Fernet Lario

• 1 oz Beet Juice

• .75 oz Lemon Juice

• .5 oz Honey-Ginger Syrup (see below)

• Garnish: Fresh Herbs

Mix all ingredients in a cocktail shaker, add ice, and shake vigorously for 10-15 seconds, or until chilled. Strain into a chilled stemmed glass and garnish with fresh herbs. Repeat!

Honey-Ginger Syrup: Bring 1 cup of honey and 1 cup water to a boil. Add 1/3 cup of peeled and sliced ginger (1/4” thick), reduce heat and let simmer for 25 minutes. Strain out solids and let chill before using. 

Fernet Lapsang Tea

A ‘hot’ drink pairing our smoky Fernet Lario with a smoky Lapsang Souchong Tea! Perfect for warming you up on those cold fall/winter nights.

Ingredients:

• 1.5 oz Highside Fernet Lario

• 3 oz Hot Water

• 2 tsp loose Lapsang Souchong tea

• .25 oz Honey Syrup

• Garnish: Lemon Peel

Pre-heat your mug with hot water before discarding. After heating, add Fernet and hot water to mug. Using a tea strainer, mix in Lapsang Souchong tea and let steep for 2 minutes. After steeping, remove tea and mix in honey syrup. Garnish with a fresh zest of lemon.

Smoked Iced Tea

Double down on the smoke with this surprisingly light Fernet-forward cocktail. A smoky Lapsang-Honey syrup makes a natural pairing with our Black Cardamom infused, smoky Fernet

Ingredients:

• 1.5 oz Highside Fernet Lario

• .5 oz Lapsang-Honey Syrup (see below)

• .25 oz Lemon Juice

• 2 dashes Lemon Bitters

• Top with Soda Water

• Garnish: Dehyrdrated Lemon Wheel

Mix all ingredients (less soda water) in a cocktail shaker, add ice, and shake for 10 seconds, or until chilled. Strain into a highball glass that is over-filled with ice. Top remainder of glass with soda water and lightly stir once. Garnish with a dehydrated lemon wheel.

Lapsang-Honey Syrup: Bring 1 cup of honey and 1 cup of water to a boil. Stir to incorporate, turn off heat, and add in 4-6 tablespoons of loose Lapsang-Souchong tea. Cover and let steep for 20mins. Strain out tea and let cool before using.

Fernet mule

A bitter and smokey riff on the traditional mule, this refreshing summer sipper features our black cardamom infused Fernet.

Ingredients:

• 2 oz Highside Fernet Lario

• .25 oz Lime juice

• Ginger beer float

• Garnish: Lime wedge

Build in a rocks glass, add ice, top with ginger beer. Garnish with lime wedge