Ronaldo Colli of Ivy Room, Albany

Adapted from a recipe by Ronaldo Colli, Ivy Room, Albany


1 ½ oz Fernet Vallet
1 ¼ oz homemade ginger syrup
½ Lime juice
2 mint leaves (torn)
1 mint (garnish)

*Ginger syrup:
2 oz pure fresh ginger juice
1 oz agave nectar
1 oz water


Shake ingredients with ice – vigorously – and fine strain into a chilled cocktail glass. Garnish with mint.