If you have been to Clive’s and seen how much we love Fernet than you will know that we love to do ours, Argentinian style with Cola. We used to mix it with just regular Coca Cola but after some research found that the traditional Coke from Argentina is in fact made using cane sugar instead of high fructose corn syrup like North America.

We went about developing our very own recipe for Cola using Turbinado sugar as the sweetner. We used our base from Mark Sexauer’s Blog for Maker’s Mark and Anti Cola, we made a batch and mixed it with Fernet – not strong enough. Now the Cola we make is not for Rum or Whisky, it has been specially designed for Fernet Branca, so it has different elements pumped up for different flavors in the Fernet Branca.

We pumped up the spices (nutmeg, ginger, cinnamon) to complement with the spiciness of the Fernet but then also punched up the vanilla & lavender flowers to contrast and round it out. Match this with citrus to cut through the blackness that is Fernet Branca and you have our house made cola. The Kola Nut Powder is hard to come by I found everywhere else except Victoria, we have Self Heal Herbs on Blanshard that carries it regularly. We also, once done, use this in our Filmograph cocktail recipe which makes it a remarkable difference over the usual Rose’s Kola Tonic.

COLA RECIPE
4	Zest	Oranges
4	Zest	Limes
2	Zest	Lemon
1	Teaspoon	Powered Cinnamon
1	Teaspoon	Powered Nutmeg
4	Points	Star Anise
1	Teaspoon	Lavender Flowers
2	Teaspoons	Powered Kola Nut
1	Teaspoon	Ground Ginger
½		Vanilla Bean (seeds removed)
1	L	Water
½	Teaspoon	Citric Acid
Put on induction burner on MED-LO heat for 25-30 mins. Take off heat and strain, return to same heat & add 1 KG of Turbinado Sugar. Dissolve (about 15 mins) & bottle. To make carbonated cola – Mix 200mL of syrup with 800mL of water. Stir and pour into soda siphon, charge with 1 CO2 canister and shake.