black magic

1 oz Hine H Cognac (Camus VS)
1 oz Angostura 5 Year Rum (7 Year)
1/2 oz Marie Brizard White Crème de Menthe (Tempus Fugit)
1 tsp Fernet Branca
1 tsp Simple Syrup

Stir with ice and strain into a cocktail coupe pre-rinsed with Pontarlier Absinthe (Butterfly).

For a nightcap two Mondays ago, I selected the Death & Co. Cocktail Book from the drink book shelf and stumbled upon the Black Magic that I had somehow overlooked before. The recipe was Thomas Waugh's 2009 creation that utilized small amounts of absinthe and Fernet to color a classic Stinger (with rum). Indeed, the combination of rum, brandy, and crème de menthe reminded me of the Tangier Nights from 1937s Café Royal Cocktail Book where the rum component was Swedish punsch.
The Black Magic greeted the nose with a complex but not overpowering combination of anise, minty, and menthol aromas. Next, a lightly caramel sip shared a decent amount of sweetness, and the swallow was a pleasant blend of brandy, rum, and mint flavors. With Tempus Fugit's crème de menthe, the drink was rather elegant as opposed to Stingers that I have tried with cheaper mint liqueurs.