This nutty cocktail from Mike Bass of Florida’s Cask and Larder combines amaro, vermouth, and sherry with a tangy beet and carrot shrub.
Featured in: 21 Cocktails for our 21st Birthday
- 1 oz. Dry Sack sherry
- 1 oz. Carpano Bianco
- 1 oz. Fernet Branca
- 3⁄4 oz. McClary Bros. Beet & Carrot Shrub
- 6 dashes Peychaud’s bitters
- 2 dashes celery bitters
- Orange twist, to garnish
- 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.