Industry sour

Industry Sour

(1 ratings)

A bold equal-parts cocktail combining Fernet Branca, Green Chartreuse, fresh lime juice, and simple syrup – the ultimate bartender’s drink.

SUGGESTED GLASSWARE

Coupe Glass

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Recipe

1 cocktail (158ml)
  • Fernet Branca 
    30 ml
  • Green Chartreuse 
    30 ml
  • Lime Juice 
    30 ml
  • Angostura Aromatic Bitters 
    2 dashes
  • Simple syrup (1:1) 
    15 ml
  • Egg White 
    15 ml
Recipe credit: Ted Kilgore, Taste by Niche, St. Louis (2011)

Instructions

Step

Chill a coupe glass by placing it in the freezer or filling with ice water.

Step

Add 30ml each of Fernet Branca, Green Chartreuse, fresh lime juice, and simple syrup to a cocktail shaker filled with ice.

Step

Shake vigorously for 10 seconds until well-chilled and properly diluted.

Step

Double strain into the chilled coupe glass using both a Hawthorne strainer and fine mesh strainer.

Step

Serve immediately, ungarnished or with an optional lime wheel on the rim.

Equipment

Shaker
Hawthorne Strainer
Fine Mesh Strainer
Jigger

Description

Created in 2011 by Ted Kilgore at Taste by Niche in St. Louis, the Industry Sour represents a bold experiment in combining two of the cocktail industry’s most challenging and beloved ingredients. This equal-parts cocktail was designed for fellow bartenders who appreciate the intense, complex flavors of both Fernet Branca and Green Chartreuse. The drink’s name reflects its origin – crafted for someone working within the cocktail industry who could appreciate these polarizing yet sophisticated ingredients.

Nutritional information

1 cocktail (158ml)
Calories
193
ABV
18.3 %
Alcohol
23 g
Carbs
22 g
Carbs from Sugar
19.5 g
Fat
0.2 g
Protein
1.9 g
Sodium
28 mg
Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Tips & Notes

  • Use fresh lime juice only - bottled juice will not provide the brightness needed to balance the intense herbal liqueurs.

  • Ensure proper chilling with vigorous shaking - the high alcohol content requires adequate dilution to be palatable.

  • Double strain meticulously to achieve the smooth, clean mouthfeel that allows the complex flavors to shine through.

  • If Green Chartreuse is unavailable, Strega, CioCaro, or Cardamaro can substitute with excellent results.

  • Consider using 2:1 rich simple syrup instead of 1:1 if you prefer a slightly sweeter balance to temper the bitterness.

No, this is definitely not a beginner’s cocktail. Both Fernet Branca and Green Chartreuse have intense, polarizing flavors that require an acquired taste. It’s best appreciated by those who already enjoy bitter, herbal, or medicinal flavor profiles.

Ted Kilgore created this drink in 2011 for a fellow bartender visiting his bar. The name reflects its origin as a cocktail designed for someone working within the cocktail industry, using ingredients that bartenders particularly appreciate despite their challenging character.

Yes, if Green Chartreuse is unavailable or too expensive, excellent substitutes include Strega, CioCaro, Cardamaro, Nonino, Galliano, or Suze. Each will create a slightly different but still delicious variation of the original recipe.

This cocktail works best as a digestif after a meal, serving as a cleansing, bittersweet herbal finish to a dining experience. Its medicinal and herbal qualities make it ideal for contemplative sipping rather than casual drinking.

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Cocktail Difficulty Levels

We’ve added a difficulty rating to every cocktail so you’ll know what to expect before you start mixing. It’s not about being “hard” or “easy” in the strict sense—it’s about how much preparation, skill, and hunting for ingredients you’ll need.

  • Beginner – Quick builds or simple shakes with common ingredients you’ll likely already have at home. Perfect for beginners or a casual evening.

  • Intermediate – A bit more technique (stirring, shaking, muddling, layering) and a few extra ingredients. You might need to buy one or two bottles or garnishes you don’t already stock.

  • Advanced – Multiple steps, specialty techniques (infusions, syrups, foams), or rare ingredients. These drinks take more effort and planning, but reward you with something truly impressive.

The rating is based on things like the number of ingredients, how rare they are, and the skills needed to bring the cocktail together.

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Recipe notes

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Quick recipe

Ingredients

  • Fernet Branca
    30 ml
  • Green Chartreuse
    30 ml
  • Lime Juice
    30 ml
  • Angostura Aromatic Bitters
    2 dashes
  • Simple syrup (1:1)
    15 ml
  • Egg White
    15 ml

Method

  1. Chill a coupe glass by placing it in the freezer or filling with ice water.
  2. Add 30ml each of Fernet Branca, Green Chartreuse, fresh lime juice, and simple syrup to a cocktail shaker filled with ice.
  3. Shake vigorously for 10 seconds until well-chilled and properly diluted.
  4. Double strain into the chilled coupe glass using both a Hawthorne strainer and fine mesh strainer.
  5. Serve immediately, ungarnished or with an optional lime wheel on the rim.