restaurateur

1 1/2 oz Beefeater Gin
1/2 oz Fernet Branca
1/2 oz Yellow Charteuse
3/4 oz Lime Juice
1/2 oz Simple Syrup

Shake with ice and strain into a highball glass filled with ice. Top with ginger beer, add a straw, and garnish with a lime wheel.

For my second drink at Bergamot two Tuesdays ago, I asked Kai Gagnon about what drinks he has been excited about lately. Kai suggested the Restaurateur for it makes good use of their housemade ginger beer. The original was created by Andrew Mitchell of San Francisco's Rickhouse, and the Bergamot version increases the gin from one to one and a half ounces and removes the three pieces of freshly muddled ginger for their ginger beer is extra potent. Since I had heard good things on Twitter about Bergamot's version of this drink (perhaps it was the DudeKicker's feed), I decided to give it a try.
The freshly cut lime wheel contributed greatly to the Restaurateur's aroma. Moreover, the lime juice quotient contributed a crisp citrus aspect to the sip that was followed by strong and complementary ginger and Fernet Branca notes on the swallow. While the Beefeater Gin and Yellow Chartreuse were detectable, they played more of a supportive role to the other more dominant flavors in the mix. Finally, if I were to compare the Restaurateur to any other drink I have had, I would say that it is a gussied up and more genteel Fernet Buck.