The Cavallino
Today I’m sharing with you my second of two entries for the @homebarawards finals (includes Fernet; no juice or homemade ingredients; stirred). My first post was Fernet-forward, smooth, dark, and handsome. This one is less Fernet-centric but much louder and bolder and has tiki running through its veins.
The drink is meant to be a beach-y celebration of the Ferrari (Campari + Fernet), much like the Cavallino Classic that is held in Palm Beach, Florida each year. The philosophy behind the drink is to match bold ingredients with other bold ingredients (much like the Ferrari shot itself) by bringing in Smith and Cross, a very funky and delicious Jamaican rum. Lime and tiki bitters bring in some familiar flavors you might expect with the rum. Everything comes together with the scotch rinse, which adds some needed richness and another “potent” element (smoke) that magically keeps everything else in check.
Tasting notes: The aroma of peat and lemon oil leads nicely to initial burst of tiki goodness from the rum and bitters. The welcome citrusy bitterness of the Campari comes through nicely and serves as a transition to the Fernet to end things with a minty coolness. It’s a Tiki’fied Ferrari, and it’s really tasty.
Recipe
1oz Smith & Cross
0.5oz Fernet Branca
0.5oz Campari
12 drops lime bitters (@scrappysbitters)
6 drops ‘Elemakule tiki bitters (@bittermens)
Peated scotch
Rinse double old fashioned glass with peated scotch. Combine remaining ingredients and stir until chilled, approximately 40 revolutions. Strain over rinsed glass with a large block of ice and garnish with a lemon twist (exhaust fumes optional).
