2/3 Rye (1 1/2 oz Old Overholt)
Dash Dubonnet (1 oz Bonal)
1/3 Fernet Branca (1/4 oz)
Dash Picon Bitters (1/4 oz Torani Amer)
Stir with ice and strain into a cocktail glass.
I turned to Pioneers of Mixing at Elite Bars: 1903-1933 a few Wednesdays ago, and I spotted the Jamestown. The combination of spirit, Dubonnet, Fernet, and orange liqueur here reminded me of the better known classic from that era the Don't Give Up The Ship. Since I currently do not have a bottle of Dubonnet, I opted for another quinquina, namely Bonal which worked very well with Fernet Branca in a Hanky Panky variation at Drink. In addition, I upped the quinquina amount to be closer to a Hanky Panky in structure. Once stirred and strained, the Jamestown shared a rye aroma with hints of Fernet Branca's menthol. On the sip, grape, malt, and hints of caramel switched into rye with gentian, orange, herbal, quinine, and menthol notes on the swallow.
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!