1 oz Rye Whiskey (Rittenhouse)
1/2 oz Fernet Branca
1/2 oz Sweet Vermouth (Dolin)
1/2 oz Aperol
2 dash Rhubarb Bitters or sub Peychaud's (Peychaud's)
Stir with ice and strain into a coupe glass.
Two Friday nights ago, I reached for the recent issue of Imbibe Magazine that had just arrived earlier that day. The Dare I Say Cocktail seemed like the perfect post-shift nightcap with its amari-tinged Manhattan structure similar to the Decolletage; it was created by Karah Carmack of Cured in San Antonio. Once prepared, the Fernet's menthol was the most evident aroma on the nose. Next, malt and caramel with hints of orange filled the sip, and the swallow began with rye and orange-rhubarb bitter elements and ended with a menthol finish.
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!