Venezuela Libre

By Rosie Schaap

Published April 20, 2013

  • William Brinson for The New York Times; Food stylist: Suzanne Lenzer. Prop stylist: Maeve Sheridan.
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4(19)
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Jack McGarry of the Dead Rabbit, a sublime new Manhattan bar, recommends a variation on the Cuba Libre.

Featured in: The Proper Way to Close a Bar

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Ingredients

  • 1 ½ ounces Santa Teresa ‘‘1796’’ Solera Rum

  • ½ ounce Fernet Branca

  • 1 dash Angostura bitters

Ingredient Substitution Guide
Nutritional analysis per serving

66 calories

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To a highball glass, add the rum, Fernet Branca and bitters; add ice, then fill the balance with Mexican cane cola. Garnish with lime wedge.

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4 out of 5
19 user ratings
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Comments

M

You need to include the cola in the list of ingredients.

HK

Instead of cola, I added a 1/2 oz extra fernet, stirred with agave syrup, and poured it in. I topped with lime soda water.

M

You need to include the cola in the list of ingredients.

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