3/4 oz Sweet Vermouth (Dolin) 3/4 oz Punt e Mes 3/4 oz Fernet Branca 1 dash Cynar
Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.
On Monday night, Andrea and I went to Allston to get food at Deep Ellum. After dinner, I asked Max Toste if he had an idea for a digestif and he suggested the Bonsoni from the Rogue Cocktail Book. The book credits Patrick Duffy's The Official Mixer's Manual as their source. Both of these recipes use a 2 oz sweet vermouth to 1 oz Fernet Branca recipe; however, the Rogue recommends splitting the vermouth part into half sweet vermouth and half Punt e Mes as well as including an orange twist. Max upped the ante on the Rogue's version by adding a dash of Cynar. In the Bonsoni, the aromatized wines tempered the Fernet quite a bit until the menthol notes appeared in the aftertaste. The addition of Punt e Mes, besides adding extra herbal complexity, donated a sweet grape taste on the early part of the sip. In addition, the Cynar was detectable in the middle of the sip and played rather well with the Fernet Branca and Punt e Mes notes. The closest thing I have had to this drink is the Appetizer a l'Italienne which jazzes the classic Bonsoni up with a dash of absinthe and simple syrup.
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.