st. bernard's pass

1 1/2 oz Pierre Ferrand 1840 Cognac
1 1/2 oz Amaro Braulio
1 dash Angostura Bitters
1 dash Angostura Orange Bitters

Stir with ice and strain into a rocks glass with a big ice cube. Twist an orange peel over the top.

Two Wednesdays ago, Andrea and I ventured over to the Hawthorne after dinner to catch Drink's Jan Andrew Brown guest bartending at the Hawthorne. While Jan was busy making drinks at the other end of the bar, I asked bartender Jason Kilgore for the St. Bernard's Pass subtitled "take the high road down" off of Jan's menu for the evening. The drink most likely refers to the Great St. Bernard Pass that connects Switzerland and Italy between the two highest peaks of the Alps not too far from where Amaro Braulio is made.
The St. Bernard's Pass gave forth an orange oil bouquet with hints of dark caramel and herbal notes to the nose. Caramel from the amaro dominated the sip, and the swallow was an elegant pairing of the Cognac and the bitter herbal flavors of the Braulio. Overall, the drink had the balance and feel of a Toronto, and of course was similar but more intense than the Peloni.