1/3 Sweet Vermouth (1 oz Cocchi)
1/3 Gin (1 oz Seagram's)
1/3 Fernet Branca (1 oz)
1 Egg White
Shake once without ice and once with. I strained into a rocks glass.
Two Thursdays ago, we started the cocktail hour with a drink I had spotted in the United Kingdom Bartenders Guild's 1937 Approved Cocktails called the John. I found the John curious for it appeared like a Hanky Panky on steroids that was slightly mollified by an egg white. Once made, the cocktail greeted me with a Fernet Branca aroma with hints of sweet vermouth. On the sip, a creamy grape flavor was followed by smooth menthol, juniper, and other herbal notes on the swallow.
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.