1 1/2 oz Rye (Old Overholt)
3/4 oz Ginger Liqueur (King's Ginger)
3/4 oz Lemon Juice
1/2 oz Fernet Branca
Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.
After the Lizard King, I turned to the Cocktail Collective book and spotted Jacob Grier's Shift Drink. With the Fernet Branca and citrus, the format reminded me of the Restauranteur, but instead of Yellow Chartreuse as the complementing liqueur, the Shift Drink utilizes ginger liqueur. This idea harkens me back to how I used to do my Fernet Branca at Eastern Standard back in 2007 -- San Francisco style as a shot with a ginger beer back. Once mixed, the Shift Drink offered a lemon oil and whiskey aroma. Next, lemon and malt on the sip gave way to rye on the swallow. The finish was at first Fernet Branca's herbal menthol, but it later flip flopped with the ginger liqueur; strangely, it was one or the other, but not both on a particular swallow.
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!