Get ready for one dreamy cocktail.
Bartender John Evans first dreamed up the Dreams Never End cocktail at the famous New York City bar, Black Market. Although the bar has since closed, as the name implies, the dream of this cocktail still lives on.
The Dreams Never End is almost a play on the Fanciulli Manhattan, which calls for rye whiskey, sweet vermouth, and Fernet-Branca. However in this cocktail, Fernet takes a bit of a backseat to a homemade pear sugar syrup. That sweet, fruity syrup balances out the herbal bite of both the Fernet and rye whiskey.
As far as a choice of rye goes, it’s completely dealer’s choice, although Bulleit Rye and Old Overholt Rye were the top choices for John Evans. But the choice of sweet vermouth is not so negotiable. According to the original recipe it’s pretty much Carpano Antica Sweet Vermouth or bust. In comparison to some of its competitors, Carpano boasts a richer vanilla and citrus flavor to help boost the flavors of the pear. Sure, yes, it is a bit pricier than Dolin or Martini & Rossi, but worth it in the end.
Mix together a Dreams Never End to make all of your cocktail dreams come true.
Dreams Never End
Equipment
- 1 Mixing Glass
- 1 Bar Spoon
- 1 Rocks Glass
Ingredients
- 1½ ounces Rye Whiskey
- ¾ ounce Carpano Antica Sweet Vermouth
- ½ ounce Pear Syrup
- 1 bar spoon Fernet-Branca
- 1 twist Orange
Pear Syrup
- 2 Pears (cored and sliced)
- 1 cup Water
- 1 cup Dark Brown Sugar
- 1 Lemon (zest)
Instructions
- Into a mixing glass filled with ice, add 1½ ounces of Rye Whiskey, ¾ ounce of Carpano Antica Sweet Vermouth, ½ ounce pear syrup, and one bar spoon of Fernet-Branca.
- Stir together until well chilled.
- Strain into a rocks glass filled with fresh ice.
- Garnish with an orange twist.
Pear Syrup
- Add 2 cored and sliced pears and 1 cup of water to a medium pot.
- Bring the ingredients to a boil and then stir until the pears have turned translucent.
- Reduce the heat to a lower simmer and then add 1 cup of dark brown sugar.
- Simmer together for about 30 minutes or until the brown sugar has dissolved.
- Add in the zest from 1 lemon and stir.
- Remove the mixture from the heat, let cool, and then strain into an airtight container.
