1 oz Dubonnet Rouge
1/2 oz Aperol
1/4 oz Fernet Branca
Stir with ice and strain into an ice-filled snifter or double old fashioned glass. Garnish with an orange twist.
After getting home from Green Street, we decided to have a cocktail I had spotted in Gary Regan's Annual Manual for Bartenders 2011 for a nightcap. The drink was the Décolletage created by Chris Hannah of French 75 in New Orleans, and its Dubonnet, Fernet Branca, and orange flavors reminded me of a tequila-based Don't Give Up the Ship. I think Andrea (along with Gary Regan as well) was drawn to it for the drink's glorious French name.