1/4 Fernet Branca (1/2 oz)
1 dash Benedictine (1/2 oz)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass. I added an orange twist.
Two Tuesdays ago for the cocktail hour, I honed in on the Oldfield that I spotted in Pioneers of Mixing at Elite Bars: 1903-1933. The combination of rye, Fernet, and Benedictine reminded me of a Maraschino-less Down & Brown which proved to be quite delicious at Tavern Road. I first thought about interpreting the recipe as a 2 oz rye, 3/4 oz Fernet, and 1/4 oz Benedictine, but I decided to mellow out the Fernet Branca and make it equal parts with the Benedictine.
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2 comments:
What is the actual recipe you have a dash equal to 1/2 oz and what is the rye measurement? 2/3 of an oz?
The book often has things as a pour of spirits with modifiers. It needs to be reinterpreted to make it balanced and palatable in many cases. The 2/3 is like most of the drink build. There wasn't much reason to make the drink if it was just a Toronto with a dash of Benedictine since that liqueur would have almost no effect, so I brought it up to a 1:1 with Fernet which appears in some modern recipes such that the Benedictine modulates the Fernet.
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