Friday, September 10, 2021


1 1/2 oz Bourbon (Four Roses)
1/2 oz Fernet Branca
1/2 oz Benedictine
1/2 oz Sweet Vermouth (Noilly Prat)

Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.
Two Fridays ago, I spotted on Kindred Cocktails the Doberman that was sourced from The Bartender's Choice app. The recipe was ceated by David Molyneux at The Everleigh in Melbourne, Australia, in 2018, and the combination reminded me the Problem Solver, 4 Devils, and perhaps the Down & Brown. Once assembled, the Doberman charged at the nose with lemon oil and menthol notes. Next, a caramel and grape sip lunged into a Bourbon, minty, menthol, and herbal swallow.

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