southpaw

1 oz Bourbon (Four Roses)
1/2 oz Punt e Mes
1/2 oz Campari
1 barspoon Fernet Branca
2 dash Peychaud's Bitters

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Two Sundays ago, we began the cocktail hour with the Southpaw that I found in Gary Regan's The Negroni book. The drink was created by Joseph Boley of Paris' Red House as a variation on Sam Ross' Left Hand. The Southpaw began with an orange and herbal aroma that led into a malt and grape sip. The swallow displayed the rest of the Bourbon notes along with the bitter Campari and Punt e Mes flavors and a Fernet Branca finish; indeed, the Fernet came across as rather tamed in the mix.