1 oz Bourbon (Four Roses)
1/2 oz Punt e Mes
1/2 oz Campari
1 barspoon Fernet Branca
2 dash Peychaud's Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Two Sundays ago, we began the cocktail hour with the Southpaw that I found in Gary Regan's The Negroni book. The drink was created by Joseph Boley of Paris' Red House as a variation on Sam Ross' Left Hand. The Southpaw began with an orange and herbal aroma that led into a malt and grape sip. The swallow displayed the rest of the Bourbon notes along with the bitter Campari and Punt e Mes flavors and a Fernet Branca finish; indeed, the Fernet came across as rather tamed in the mix.
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!