Recipe compliments of Jesse Borg @jesseborg
• 1.5 oz. Dillon’s Method 95
• 0.25 oz. Fernet Branca
• 0.5 oz. Dillon’s Rose Gin
• 0.25 oz. St. Germaine
• 0.75 oz. Pineapple Syrup
• 0.75 oz. Lime
• Orange Blossom Water
• Dillon’s Ginger Bitters
1. Combine Dillon’s Method 95, this Fernet Branca, Dillon’s Rose Gin, St. Germaine, and Pineapple Syrup.
2. Shake vigorously.
3. Top with Lime, Orange Blossom Water and Dillon’s Ginger Bitters.
It’s pretty straightforward, I was trying to stay within my wheelhouse and treat the 95 the same way I normally would gin. That means floral, fruity and earthy to me. I used the rose gin and elderflower to add some complexity to the 95, and the fernet is there to, along with the orange water, to rest on the finish and give it a little depth.
Pineapple, ginger and lime are there purely to brighten it. Because the weather was beginning to change I wanted to make something you can crush during that seamless transition from day to night in the summer, hence the title One More and the Bill.