3/4 oz Punt e Mes
1/4 oz Crème de Cacao (Tempus Fugit)
1/4 oz Fernet Branca
1 dash Orange Bitters
Stir with ice and strain into a coupe glass; garnish with a lemon twist.
After the Tiki drink, I switched to another modern recipe with a bit more of a classic feel. From Punch Magazine, I turned to Henry Prendergast's Hanky Panky variation, the Sun Stealer, created at Analogue in Chicago. The recipe also reminded me of a chocolate Martinez, the Maxim, from 1903-1933, and Eastern Standard's variation on the classic Pall Mall. Actually, combining the crème de menthe Pall Mall with the crème de cacao variation would come rather close to the Sun Stealer minus Punt e Mes' bitter complexity.