1 oz Fernet Branca
1 oz Benedictine
2 dash Fee's Gin Barrel Aged Orange Bitters
Shake with ice and strain into a Highball glass with ice. Top with 1 1/2 oz Maine Root Sarsaparilla and garnish with a lemon twist.
One of the drinks I had at the State Lines: A Portland & Providence Pop-up event at Thirst Boston was the Rhinestone Cowboy. This recipes was one of the three offerings at the Sonny's Restaurant of Portland table, and I was game to try it to see if sarsaparilla paired with Fernet just as well as Moxie did in the Improved Toxic Moxie. Once prepared, the Rhinestone Cowboy shared a lemon oil aroma over a light air of herbal notes. Next, a root-tinged caramel sip gave way to most of the rootbeer flavors on the swallow with a menthol finish. Indeed, both the Benedictine and the soda worked well to tame Fernet Branca and keep all the aspects in balance.
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!