Perfecto Fernet Cola

This perfected version of the refreshing Argentine favorite comes from Pablo Pignatta at Aldo's in Buenos Aires, where Fernet and cacao are an everyday pairing.

Ingredients:

• ¾ oz Sugarcane Kola Syrup

• ¼ oz Fiery Ginger Syrup
  

• 2 oz cacao-infused Fernet
  
• 4 dashes chocolate bitters
• soda water

• 6 mint leaves
  

• 1 slice cucumber
  

Instructions:

• Muddle mint, cucumber, and syrups in a cocktail tin
  
• Add Fernet and bitters and stir
• Double strain into an ice-filled balloon glass
  
• Top with soda water and stir
  

Glass:

• balloon glass
  

Garnish:

• fresh mint
  

Photo:

Robin Sinhababu