Drinks

The Pennyworth

  • Serves

    makes one cocktail

MATT TAYLOR-GROSS

This nutty cocktail from Mike Bass of Florida's Cask and Larder combines amaro, vermouth, and sherry with a tangy beet and carrot shrub.

Ingredients

  • 1 oz. Dry Sack sherry
  • 1 oz. Carpano Bianco
  • 1 oz. Fernet Branca
  • 34 oz. McClary Bros. Beet & Carrot Shrub
  • 6 dashes Peychaud's bitters
  • 2 dashes celery bitters
  • Orange twist, to garnish

Instructions

Step 1

Combine sherry, Carpano Bianco, Fernet Branca, shrub, and bitters in a cocktail shaker filled with ice; shake vigorously, then strain into a rocks glass filled with ice. Garnish with orange twist.

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