1/4 Fernet Branca (1/2 oz)
1 dash Bénédictine (1/2 oz)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass. I added an orange twist.
Two Tuesdays ago for the cocktail hour, I honed in on the Oldfield that I spotted in Pioneers of Mixing at Elite Bars: 1903-1933. The combination of rye, Fernet, and Benedictine reminded me of a Maraschino-less Down & Brown which proved to be quite delicious at Tavern Road. I first thought about interpreting the recipe as a 2 oz rye, 3/4 oz Fernet, and 1/4 oz Benedictine, but I decided to mellow out the Fernet Branca and make it equal parts with the Benedictine.