2/3 Sweet Vermouth (2 oz Cocchi Vermouth di Torino) 1/6 Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva) 1/6 Curaçao (1/2 oz Senior Curaçao) 1 dash Fernet Branca (1/4 oz)
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
After the Count Diablo, I wanted a lighter style nightcap to end the evening. The one that was in my to-drink list was the Legion from 1934's 1700 Cocktails for the Man Behind the Bar. Indeed, the combination of grape, orange liqueur, and Fernet Branca has worked before in drinks like the Don't Give Up the Ship and Scotland the Brave. The Legion began with a grape and orange oil aroma that possessed a hint of menthol from the Fernet. Next, the sip showcased the sweet vermouth with a tinge of orange, and the swallow offered the brandy's strength with an herbal finish. The vermouth really soothed the Fernet; the fullness of the Cocchi Vermouth di Torino reduced its effect enough that I doubled the initial barspoon I had first used.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!