Stir with ice and strain into a cocktail glass. Add a small dash of absinthe on top (1/2 barspoon Kübler, floated).
Last night after dinner, we were in the mood for a cocktail and I had been waiting for a chance to make a cocktail I found in the 1937 Café Royal Cocktail Book last week. The Pool was invented by bartender Jack Bamford and combines brandy with a pair of aromatized wines and a small amount of absinthe and a bitter liqueur for extra pizazz. The floated dash of absinthe contributed greatly to the nose of the drink as well as donating a milky white sheen over its surface. The absinthe's anise notes lightly carried over to the drink as well. The Dubonnet was one of the first flavors to hit the tastebuds on the sip, followed by the Cognac, and lastly the mentholly notes of the Fernet Branca. It was pretty amazing how modern the drink felt despite being created on or before 1937 and how much the drink mirrored some of the current cocktail recipe trends. Although that comment was not meant to discredit the other older tasty Fernet drinks I have tried such as the mid-1920's Hanky Panky, Don't Give Up the Ship, and Appetizer a l’Italienne amongst others.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!