2 oz Sweet Vermouth (Carpano Antica)
1 oz Fernet Branca
1/8 oz Absinthe (Kübler)
1/8 oz Simple Syrup
Stir with ice and strain into a rocks glass.
On Monday night, Andrea and I went to Drink. Scotty made me my first cocktail and when I suggested that I was in the mood for vermouth, one of the cocktails he recommended was the Appetizer a l'Italienne. When I heard the recipe, it seemed intriguing although I feared the Fernet-Branca was going to dominate this drink especially since the Toronto seems like the right amount of Fernet at a quarter ounce. The drink itself was not as Fernet-y as expected; the absinthe and sweet vermouth seemed to reduce its intensity and it made for a surprisingly balanced cocktail. When I gave Andrea a taste of the drink, she immediately picked out some chocolate notes perhaps from the Carpano Antica. She exclaimed, "It's almost chocolate mint... like a Girl Scout cookie!" As a historical side note, I was later able to trace the recipe back to William Schmidt's 1892 book The Flowing Bowl (not on my bookshelf yet, but GoogleBooks has it).