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Venezuela Libre

By Rosie Schaap

Venezuela Libre
William Brinson for The New York Times; Food stylist: Suzanne Lenzer. Prop stylist: Maeve Sheridan.
Rating
4(15)
Notes
Read community notes

Jack McGarry of the Dead Rabbit, a sublime new Manhattan bar, recommends a variation on the Cuba Libre.

Featured in: Venezuela Libre

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Ingredients

  • 1½ounces Santa Teresa ‘‘1796’’ Solera Rum
  • ½ounce Fernet Branca
  • 1dash Angostura bitters
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

66 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 0 milligrams sodium

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.

Ratings

4 out of 5
15 user ratings
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Private Notes

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Cooking Notes

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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