Three-Ingredient Cocktail Recipe: The Black Lily Cocktail
Ever since this little cocktail named The Black Lily scored the signature drink spot at San Francisco’s Cocktail Week a few years back, I’ve been dying to share it with you. Three little ingredients and your weekend will be made!
Credit goes to Remy Cointreau’s mixologist Kyle Ford for creating this weirdly addictive sip. It’s based on two ingredients we don’t typically see as the stars at the bar: Cointreau and Fernet Branca.
Cointreau is like a high-end Triple Sec, and if you’re a fan of a great Cosmo, Sidecar or even a Margarita you’re probably familiar with it. In those other cocktails, Cointreau is more of a sidekick, but here in the Black Lily, it takes center stage.
Fernet Branca, categorized as a bitter spirit, has fallen into favor with bartenders, cooks, and servers — earning it the nickname “Hipster Jager.” Just like Jagermeister, it is ridiculously bracing and minty. A hit of fresh lime juice calms the bracing menthol in the Fernet, while the sweet Cointreau brings out it fantastic spice and herb flavors.
Taken all together, this makes for one killer little cocktail. Grab your shaker and some bar nuts, and mix up a Black Lily for a fantastic happy hour in less than ten minutes time.
The Black Lily
- 1 1/2 ounces
- 1 ounce
- 3/4 ounce
freshly squeezed lime juice
Orange peel, for garnish
In a cocktail shaker filled with ice, combine the Cointreau, the Fernet Branca and the lime juice. Shake until well chilled and strain into a rocks glass with ice.
Run the orange side of the orange peel around the rim of the glass squeezing gently to express the oils, twist and drop into the glass for garnish.