The City Magazine Since 1975

The Screamin’ Eagle

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1 1/4 oz. gin
1/2 oz. sweet vermouth
4 dashes grapefruit bitters (Fee Brothers suggested)
3 oz. fresh grapefruit juice
1/4 oz. ginger syrup (optional)
1/4 oz. Fernet-Branca
Candied ginger, for garnish
1 sprig rosemary, for garnish
2 brandied cherries, for garnish



Add ice, gin, vermouth, bitters, grapefruit juice, and ginger syrup to a cocktail shaker. Stir and strain into an ice-filled double rocks glass. Pour Fernet-Branca on drink surface. Garnish with ginger, rosemary, and cherries.