1/3 jigger Amaro (1 oz Fernet Branca)
1/6 jigger Cognac (1/2 oz Pierre Ferrand 1840)
1/6 jigger Cherry Brandy (1/2 oz Cherry Heering)
1/2 Egg White
Shake with ice and strain into a glass. Garnish with freshly grated nutmeg.
Two Saturdays ago for the cocktail hour, I began flipping through Boothby's World Drinks and How to Mix Them and spotted the Frisson. When I saw the combination of amaro and cherry liqueur, I immediately thought of the Pinto from Pioneers of Mixing at Elite Bars: 1903-1933 and selected Fernet Branca to match. Moreover, Fernet would complement the drink's name which means "a sudden strong feeling of excitement or fear; a thrill." Once mixed, the nutmeg garnish melded elegantly with the Fernet Branca's menthol aromas. A creamy caramel sip led into a cherry and brandy swallow with a Fernet Branca finish. Like the Pinto, the Cherry Heering helped to temper the Fernet Branca's intensity although the egg white here also probably helped considerably.
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!