Father Frank

Kindred Spirits by | Jan 2013 | Issue #72

Created at Craft & Commerce in San Diego, Calif.

This cocktail was inspired by our bartending brethren in San Francisco and their (and my) love for Fernet Branca, the bracingly bitter Italian amaro. So what better beer to use as the backbone than the quintessentially San Franciscan Anchor Steam? The bourbon serves to enhance the roasted caramel malt notes in the Anchor Steam and mellow the bitterness of the Fernet, while the ginger syrup adds heat, and focuses the hops and peppermint flavors on the finish.

0.5 oz Fernet Branca
0.5 oz Buffalo Trace Bourbon
0.5 oz housemade ginger syrup*
0.25 oz fresh lime juice
6.0 oz Anchor Steam

Combine all ingredients except beer in a cocktail shaker and shake briefly with ice. Strain into a Collins-style glass with two large ice cubes. Top with beer and stir briefly to combine.

*Housemade Ginger Syrup ingredients:
3 parts granulated white sugar
2 parts fresh ginger juice (we run the ginger root through a centrifugal juicer)
Stir until all sugar is dissolved.