2 liqueur glass Cognac (2 oz Foret Brandy)
1/4 liqueur glass Crème de Menthe (1/4 oz Tempus Fugit)
1/4 liqueur glass Crème de Cassis (1/4 oz G.E. Massenez)
1/4 liqueur glass Fernet Branca (1/4 oz)
Stir with ice and strain into a cocktail glass.
After the Rebennack, I decided to make a recipe I found in Louis Mixed Drinks from 1906 called the Wells Cocktail. With a brandy base and fruit and minty herbal notes in the mix, it seemed like it would make a great nightcap. Once prepared, the Wells proffered a berry aroma. The cassis continued on into the sip with a hint of mint. The rest of the mint flavors came through in the swallow along with the brandy, and the Wells ended with a tart cassis finish and lingering menthol notes. The Fernet Branca was surprisingly tame here, and perhaps it was smoothed out by the cassis and hidden by the menthe.
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!