Anything created or originally developed by monks is fair game: Benedictine, Champagne, Chartruese, Trappist Ales, or any other odds and ends your research turns up.
- 1 oz Johnnie Walker Black
- 1 oz Bénédictine
- ½ oz Fernet Branca
- 1oz oj
- ~3 oz tonicshake all but tonic and strain over fresh rocks and top with tonic, garnish with orange twist
For reference, here is the drink from Casa Cruz:
This was a deceptively simple and tasty drink. The whole cocktail list here was quite inventive, or at least it seemed to be to me from the pieces of Spanish I could decipher. I decided to go with this drink because they love their Fernet down in Argentina, and when in Rome...Nacho
- Fernet Branca
- jugo de naranja (orange juice, or muddled orange slices)
- tónica (tonic water)
I didn't get the proportions, but I think you can be quite flexible with the components based on how sweet vs strong you like it or are otherwise in the mood for.
In fact, cocktails, while becoming more common, are still not commonplace in the country. I believe the most common one consumed there is the Fernet and Coke, believe it or not. I've never tried it, but the Nacho was quite good so maybe I should give it a try. Here's how much they love Fernet, the biggest bottle I've ever seen, it's like a Jeroboam or something: