Mayur Subbarao, the creator of Louro’s cocktail program, has a unique twist on the most popular derby drink – mint-infused Italian liqueur Branca Menta provides the minty freshness in place of the herb, which is only used for decoration.
If you aren’t familiar with Fernet Branca, or Branca Menta-be advised, it’s not your typical spirit (read this is you don’t believe us). According to RomeFile.com, there have been ‘many health benefits’ claimed for Fernet Branca (potentially making it the world’s most famous snake oil). A newspaper advertisement from 1865 claimed this “renowned liqueur” to be “febrifuge, vermifuge, tonic, invigorating, warming and anti-choleric”, a drink which had helped the venerable Doctor Fernet (and several members of his family) to live for over a hundred years. It was also marketed as a cure for yellow fever (we would not recommend trying your luck, here), as well as cramps.
Some people today still claim that Fernet is an excellent digestive aid and hangover cure, just the thing to help you recover from a little over-indulgence.
- 2 dashes Bittermens Boston Bittahs
- 1/4 oz lemon juice
- 1/4 oz simple syrup
- 1 oz Branca Menta
- 1 oz Cynar
- 3/4 Carpano Antica Formula
Swizzle ingredients with crushed ice in julep cup. Top with ice; garnish with lemon wheel.
About the Bartender
Mayur Subbarao is a certified sommelier and the former Beverage Director of Amor y Amargo, El Cobre & Cienfuegos in New York’s East Village. As the co-founder of Bittermens Spirits and Vendetta Imports, Mayur has been creating new bitters, infusions, and liqueurs and finding interesting new spirits from around the world. Behind the stick, he focuses on pushing the envelope on blending modern techniques and classic flavor profiles. He created kegged cocktails for several establishments, perfected a method for clarifying citrus juice and has worked on firmly integrating cocktails into food programs in new ways.
Inventive Modern American cooking that showcases Chef David Santos wide-ranging experience (Per Se, Bouley), skills and inspirations. Santos’ seasonal, frequently-changing menu is both market- and technique-driven with unusual ingredients such as sea buckthorns and black garlic. Anything that can be made in house is, from cheese, goose pancetta and chorizo to vinegars, soy sauce and kimchi. On Monday nights, Nossa Mesa dining club dinners take place, with a different theme inspiring the menu each week (5-6 courses, $55, BYO). Creative cocktails from Mayor Subbarao (Dram, Amor y Amargo) pair with the eclectic menu.