Thursday, April 20, 2017

san francisco treat

1 oz Fernet Branca
1 oz Averna
1 oz Dolin Blanc Vermouth

Stir with ice, strain into a double Old Fashioned glass, and garnish with a flamed orange twist (not flamed).
After my work shift two Thursdays ago, I decided to make one of the drinks that I spotted while reading through Brad Parsons' Amaro book, namely the San Francisco Treat. The recipe was crafted by Sam Levy of Meadowood in St. Helena, California, with the name being in part a tribute to how much Fernet Branca the city of San Francisco drinks and in part a nod to the Rice-A-Roni jingle. In the glass, the San Francisco Treat shared an orange aroma with hints of Fernet Branca's menthol notes. Next, a caramel sip from the amari gave way to floral and minty-herbal flavors on the swallow all while I had flashbacks to watching the Price Is Right on television as a kid.

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