There is a little wave of shift shots in the mixology world…Fernet Branca with a ginger chaser…ginger beer, or what I do is ginger syrup, lime and soda. It really is good and the bitter amaro, Fernet, is balanced by the sweetness of the ginger…and a little acid from some lime.

I was in Buenos Aires last year visiting friends, and something jumped out at me that I didnt expect. Argentina drinks more Fernet than anyone in the world.

Once I thought about the Italian heritage of the majority of Argentinians, I totally understood its place in Argentinian culture.

The drink of choice made with Fernet is the FERNANDO…Simply Coca Cola and Fernet. Fernet can be found in virtually every location that sells spirits from the corner bodega to the cafe down the street.

I tried one and was pleasantly surprised at how good it really is. While I wouldnt drink more than two in a sitting, it certainly would be on my list of cocktails I would order.

This cocktail is a perfect midsummer afternoon cooler.  Clean, refreshing, sweet and bitter with a hint of acid.

Serve on the rocks, up or as a long drink with club soda.

2 oz BEEFEATER 24 or BEEFEATER LONDON DRY GIN
.5 oz CAMPARI
.75 oz APPEL’S GRAPEFRUIT CORDIAL
Grapefruit Peel garnish

For ROCKS Add all ingredients to filled rocks glass. Pour contents into shaker tin and hard shake. Pour all contents back into glass. The ice will be crushed a little and almost frozen.
Express Grapefruit peel and add to glass.

For UP: Add all ingredients to a shaker tin filled with ice. Hard shake and strain into chilled cocktail glass.

Express grapefruit peel over glass and discard.

For TALL:  Chill ingredients except soda in a mixing glass filled with ice. Pour over iced Collins or chimney glass. Top with chilled club soda. Use a long spoon to pull up the spirits slowly to the top for a light mix to balance. Dont agitate. Use chilled soda for best results.

Hard shake all ingredients and strain into iced rocks glass.

VARIATION: Serve as a long drink topped with club soda or splash of tonic or served up in a cocktail glass.

Grapefruit syrup is made in the manner of the lemon and lime syrup (LEMON CORDIAL). The difference being I add lemon juice to the grapefruit juice to bring up the acidity.

The ratio is 1 to 1 Grapefruit juice to lemon juice and 1 part dry cane sugar

Solleone means midday sun, or dog days of summer in Italian.