Recipe: Three Bitters Cocktail

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After tasting these three spirits together in different combinations, I realized that each one had a complementary thread. Rather then clash when combined, they played together well: muting the harsher aspects of each and accentuating the qualities I liked.

    • ½ ounces Campari
    • ½ ounces Cynar
    • ¼ ounces Fernet Branca
    • 1 ounce Cara Cara orange juice
    • 1 ounce simple syrup
    • ½ ounce lemon juice

Combine spirits with ice and shake until properly diluted (to about one ounce). Strain into chilled cocktail glass, and garnish with a grilled orange slice and chocolate mint sprig.

To read Derek's story about the uses of Cynar, and to learn about other cocktails that incorporate this unusual liqueur, click here.

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Derek Brown is a writer, illustrator, bartender, and co-owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He sits on the board of directors for the Museum of the American Cocktail. More

Derek Brown is a writer, illustrator, bartender, and co-owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He travels throughout the country and around the world in search of great drinks, and the stories behind them. Derek's methodical approach to cocktails was profiled in the Wall Street Journal's "A Master of Mixological Science" and his martini lauded as the best in America by GQ. He's been in numerous media outlets featuring his approach to better drinking, including CNN, The Rachel Maddow Show and FOX. Derek is a founding member of the D.C. Craft Bartender's Guild and on the board of directors for the Museum of the American Cocktail.
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