Perhaps one of the reasons the trashy Long Island Iced Tea remained in the must-have drink pantheon for so long is because of its boozy simplicity: equal parts vodka, gin, light rum, tequila and triple sec, topped off with sour mix and cola.
While that abomination is persona non grata in today's craft cocktail circles, its balanced spirit lives on in the decidedly more refined Eva Perón at Boerum Hill pizzeria Krescendo. In this version, the five intermingling liquids of choice are aromatic: Fernet Branca, Carpano Antica vermouth, Domaine de Canton (a ginger-flavored liqueur), lime juice and ginger beer -- hardly T.G.I. Friday's territory.
Bi-coastal bartender Darren Crawford, who divvies up his month between San Francisco -- where he's the bar manager of speakeasy Bourbon & Branch -- and Krescendo, first unveiled the concoction with a colleague as a special creation for a private party of Argentinians. "Argentina loves Fernet as much, if not more, than San Francisco."
At Krescendo, it turns out the drink also makes an unexpectedly nice companion to burrata-laden pizza. "Bitter elements and acidity cut through the sweet and savory components," Crawford explains. "The ingredients are synergistic in a surprising way. The herbaceous and assertive Fernet is nicely tamed by the roundness and richness of the Carpano Antica, the Domaine de Canton backs up the spice of the ginger beer and the kick of the lime juice keeps it honest and refreshing."
Recipe:
1 oz. Fernet Branca
1 oz. Carpano Antica
1 oz. Domaine de Canton
1 oz. lime juice
1 oz. ginger beer
Combine the Fernet Branca, Carpano Antica, Domaine de Canton and lime juice in an ice-filled shaker. Shake well and strain into an ice-filled Collins glass. Top with ginger beer and garnish with a lime wheel.