2 oz Ransom Old Tom Gin
3/4 oz Lime Juice
1/2 oz Ginger Syrup
Shake with ice and strain into a Collins glass filled with crushed ice. Top with ~1 oz soda water and float 1/2 oz Fernet Branca. Garnish with a lime wheel and add a straw.
The other house original that caught my eye at Stoddard's was the Midnight Elixir. To the top of a gin, ginger, and lime Fizz was an ominous layer of Fernet Branca like in the Benton Park Swizzle. This Fernet float donated a menthol note to the lime garnish's aroma. The sip showcased the lime juice, and the spice from the ginger and Ransom Old Tom Gin filled the swallow. Towards the end, the intense bitter herbalness of the Fernet Branca entered into the picture. Overall, between the ginger and the Fernet Branca, I could see the Midnight Elixir being just as good of a Corpse Reviver as it would be to settle the stomach after a big late-night dinner.
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.
boston cocktail books!
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble, Amazon, and The Boston Shaker (on their shelves and via their webstore)!
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!