St. Agrestis · Cocktail library
Alcazer
A stirred rye whiskey, Cointreau and Fernet Branca cocktail based on a recipe in Pioneers of Mixing at Elite Bars 1903-1933.
Go to the recipe ↓The Alcazer is rye whiskey stirred with Cointreau and Fernet Branca and strained into a chilled glass. Two published versions come from the same book, and you need to pick one. Cocktail Virgin follows the book: equal Cointreau and Fernet, no juice, and a cocktail onion. Difford's Guide adds fresh orange juice and uses less Fernet. It also fine-strains into a Nick & Nora glass and finishes with an expressed orange twist.
Difford's Guide, with orange juice
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Chill a Nick & Nora glass.
- Cut an orange zest twist and set it aside.
- Stir the rye, Cointreau, Fernet Branca and orange juice with ice.
- Fine strain into the chilled glass.
Garnish Express the orange zest twist over the drink, then use it as the garnish.
- Use straight rye whiskey at 100 proof.
- Squeeze the orange juice fresh.
- Shown in a 4.75 oz Nick & Nora glass.
- Fernet fans can raise the Fernet Branca to half an ounce.
Recipe source: Difford's Guide ↗
Cocktail Virgin, book proportions
Contains alcohol
Ingredients
Original recipe quantities.
Method as published
- Stir the rye, Cointreau and Fernet Branca with ice.
- Strain into a cocktail glass.
Garnish Cocktail onion. Cocktail Virgin had no onions on hand and used Barker & Mills Bourbon Vanilla Cocktail Cherries instead.
- Made with Redemption rye.
Recipe source: cocktailvirgin.blogspot.com ↗
The larger Fernet pour
The juiced version also has a larger Fernet pour for Fernet fans. That pour matches the Fernet in the Cocktail Virgin version. Use it if you want the book's Fernet level with the orange juice and twist added.