1 oz La Favorite Rhum Agricole Ambre
1 oz Pierre Ferrand Dry Curaçao
1/8 oz Bénédictine
1 dash Peychaud's Bitters
1 dash Angostura Bitters
Stir with ice and strain into a rocks glass with a large ice cube. Garnish with a lemon twist.
On a cold, windy Tuesday two weeks back, I walked down Broadway in Somerville on my way to the Brewer's Fork in Charlestown for dinner. On the way, I passed by La Brasa and decided that it would be the perfect half-way spot for a nightcap on the walk home after pizza and beer at the Fork. Post dinner, I stuck to my game plan and took a respite from the brutal weather and found warmth and a seat in front of bartender Rob Hoover. For a drink, I requested the Fort Français which was Ryan Sullivan's French ingredient riff on a Vieux Carré.