Turning an intensely bitter digestif into an engagingly cool highball is fairly unconventional. In this drink the bitter is the Italian Fernet-Branca, and by diluting it with soda water the whole register of herbal and spicy notes unfolds. Sweet ginger syrup and tart lemon juice gives this long drink a neat balance.
4 cl Fernet-Branca
2 cl ginger syrup
1 cl lemon juice
Sparkling water
Shake the ingredients in a shaker with ice. Strain into a highball glass filled with ice and top up with sparkling water. Add a lemon twist if you like.
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