A Farewell to Arms No. 1

Name: A Farewell to Arms No. 1
Ingredients: 1 1⁄2 oz Fernet Branca liqueur; 3⁄4 oz Difford's Falernum liqueur; 3⁄4 oz Lime juice; 1⁄3 oz Sugar syrup 'rich'; 4 drop Saline solution (20g sea salt to 80g water) or merest pinch of s

Noticeable buzz
Somewhat sour

Ingredients

1 1⁄2 oz Fernet Branca liqueur
3⁄4 oz Difford's Falernum liqueur
3⁄4 oz Lime juice
1⁄3 oz Sugar syrup 'rich'
4 drop Saline solution (20g sea salt to 80g water) or merest pinch of s

Method

Glass:

Photographed in an Urban Bar 1920 Alto Coupe 18cl

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of mint leaf.

Method:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.

Nutrition:

One serving of A Farewell to Arms No. 1 contains 203 calories

History:

Adapted from a recipe created in 2013/14 by Chad Owen at Manifesto speakeasy in Kansas City, Missouri. Eponymously named after Ernest Hemingway's 1929 novel.