Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero


Greenseer Cocktail

Cocktails & Beverages from Issue 8 – Winter 2016 – Origin

Alise Moffatt of Portland’s Shift Drinks had blackened tar pits in mind when she conjured up this blend of bourbon, whiskey, and Fernet Vallet (a sweeter, crisper version of the more popular Fernet Branca)—a bold partner for the array of dried-out bites.

makes 1 cocktail

  • 1 ½ oz bourbon
  • 1 oz scotch whisky
  • ¼ oz Fernet Vallet

  • 1

    Stir bourbon, scotch whisky (we like Cuttysark Prohibition), and Fernet Vallet over ice and strain into a cocktail glass. Garnish with a cherry if you’d like.