3/4 oz Drambuie
3/4 oz Fernet Branca
3 dash Fee's Whiskey Barrel Bitters (or other aromatic bitters)
Build in an Old Fashioned glass with a large ice cube and stir until well chilled.
For a New Year's Eve cocktail before we left to go to a party, I selected a drink from the most recent issue of Imbibe magazine that had just arrived. The one that seemed like the perfect way to send 2011 out was Derek Coffelt's Bitter Old Coot. While many of the drinks at Justus Drugstore in Missouri are made with house infusions, this one uses only standard, off the shelf ingredients. One of the other reasons that the recipe called out to me was that it made good use of the strange 1-1/4 over 3/4 oz jigger that I was sent for taking BarSmarts; moreover, the topic of 1-1/4 oz pours being stylishly done with a set of 3/4 and 1/2 oz jiggers by one bartender to the lament of his fellow bartenders (since house recipes began having this odd 1-1/4 measurement) was fresh in my head.