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. (Note: If you are looking for virgin cocktails, check out the companion MocktailVirgin blog!)
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!