NØLO Recipe: Fernet Zero Highball
Aug 29, 2026
This one couldn't be easier (or a more delicious, complex sip)! Cooling botanicals meet warming spice in this bright, bittersweet Fernet highball.
The Story
BARE Fernet Amaro brings the bold herbaceous character of a classic Italian Fernet without the booze. Cooling mint and eucalyptus meet clove, cinnamon, and deep herbal bitterness. What could be better for a patio hang?
Fresh lemon brightens everything, tonic adds lift, and sorghum syrup contributes a subtle toasted depth with an Appalachian nod.
It’s refreshing enough for the lingering days of summer, with just enough warming spice to welcome fall.
Make It
- 2 oz BARE Fernet Amaro
- ½ oz fresh lemon juice
- ½ oz sorghum syrup
- 3 oz tonic water
- Wide lemon twist
- Ice
Fill a highball glass with ice.
Add the Fernet, lemon juice, and sorghum syrup. Top with tonic water and give it a quick, gentle stir.
Express the lemon twist over your drink and add as a garnish.
Make the Sorghum Syrup
Combine equal parts sorghum and warm water. Stir until completely incorporated, then let it cool. Why we love sorghum? It's an Appalachian staple!
Store the remaining syrup in a sealed container in the refrigerator.
🍸 Lazy Barkeep Says
Agave works, too. Mix equal parts agave and warm water, then use ½ oz in place of the sorghum syrup. The drink will be lighter and cleaner, without sorghum’s toasted character.
