1/8 oz Angostura Orange Bitters
1/4 oz Angostura Bitters
1/2 oz Fernet Branca
1/2 oz Lemon Juice
1/2 oz Simple Syrup
1 oz Barbancourt 8 Year Rum
Shake with ice and double strain into a coupe glass.
For my second cocktail at Drink on Monday night, bartender Sam Treadway lured me into having Don's Little Bitter by describing its bitter-laden recipe. Sam was originally served this drink after he had a big dinner at Sportello. When he went downstairs to Drink, he asked guest bartender Don Lee for something to help settle his stomach after his feast. Don Lee at the time was working at P.D.T (and now Momofuko Ssam Bar) in Manhattan, and I do not recall if his visit was a simple one way transaction or a bartender exchange like Eastern Standard's Kevin Martin did with P.D.T.'s Daniel Eun around a year and a half ago.
The drink Don Lee made for Sam had a walloping dose of three "nonpotable" bitters -- Angostura, Orange, and Peychaud's bitters -- and a sizable amount of a potable one -- Fernet Branca. One recipe I have seen online lists the nonpotable bitters as double what I was served (1/4 oz Peychaud's, 1/4 oz Orange, 1/2 oz Angustura), and my guess would be that the recipe was trimmed down to fit to Drink's standard 3 oz pre-ice melt volume. To round out the drink were the ingredients to a basic Rum Sour: Barbancourt rum, lemon juice, and simple syrup.