3/4 oz Bonal Gentiane Quina
1/2 oz Amaro Nonino
1/4 oz Benedictine
Stir with ice and strain into a coupe glass. Garnish with 2 spritz Angostura Bitters.
After wrapping up bartending a private party outside of Central Square two Tuesdays ago, I made my way over to Craigie on Main for a bit of unwinding. For a drink, I asked bartender Rob Ficks for the Sinister Street which was his creation; the combination of made me think of a more complex Bobby Burns which seemed rather appropriate for the season and the time of night.