Amaro season opens in all directions, not just the dark and stirred. This caffeinated highball pairs Britannica's bitter Fernet backbone with cold brew and tonic, creating something that bridges afternoon and evening, work and leisure.
Ingredients
- 40 ml Britannica London Fernet
- 40 ml cold brew coffee
- 80 ml premium tonic water
- 10 ml sugar syrup
Method
1. Build over ice
Fill a highball glass with ice cubes. Pour in Britannica, cold brew and sugar syrup. Briefly stir to combine.
2. Top and lift
Add tonic water slowly, pouring down a bar spoon to preserve the bubbles. Give one gentle stir to lift the layers.
3. Garnish and serve
Garnish with an orange wheel and a few coffee beans. Serve immediately with a straw.
Tasting Notes
Intensely bitter and aromatic with cacao and myrrh notes from Britannica, lifted by bright tonic and grounded by coffee's roasted depth. The rosemary and chocolate malt add unexpected complexity to this modern long drink.
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