wells cocktail

2 liqueur glass Cognac (2 oz Foret Brandy)
1/4 liqueur glass Crème de Menthe (1/4 oz Tempus Fugit)
1/4 liqueur glass Crème de Cassis (1/4 oz G.E. Massenez)
1/4 liqueur glass Fernet Branca (1/4 oz)

Stir with ice and strain into a cocktail glass.
After the Rebennack, I decided to make a recipe I found in Louis Mixed Drinks from 1906 called the Wells Cocktail. With a brandy base and fruit and minty herbal notes in the mix, it seemed like it would make a great nightcap. Once prepared, the Wells proffered a berry aroma. The cassis continued on into the sip with a hint of mint. The rest of the mint flavors came through in the swallow along with the brandy, and the Wells ended with a tart cassis finish and lingering menthol notes. The Fernet Branca was surprisingly tame here, and perhaps it was smoothed out by the cassis and hidden by the menthe.