1/2 oz Fernet Branca
1/2 oz Dubonnet (Bonal)
1/2 oz Cream
Shake with ice and strain into a cocktail glass.
After a big, spicy dinner at India Palace in Union Square on Wednesday night, we desperately needed a digestif. I, therefore, opened up Pioneers of Mixing at Elite Bars: 1903-1933 to look for something in the liqueur section to give us some relief. What I spotted was a strange creature of sorts, the Appetizer, but between the Fernet Branca and the sizable helping of Angostura Bitters, I figured it would work despite the name. True, Dubonnet (or the Bonal we used) can make for a good aperitif, but cream, amaros, and bitters not so much. In fact, I could not see having this as an appetizer; perhaps it is the same confusion of calling one island Greenland and one island Iceland despite only the latter being inhabitable.