Monday, August 15, 2022

merit badge

1 1/2 oz Fernet Branca
1/2 oz Reposado Tequila (Cimarron)
1 oz Cocchi Vermouth di Torino
1/2 oz Tempus Fugit Crème de Cacao
1 dash Chocolate Bitters (Angostura Cocoa)
1 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a mint sprig.
Two Mondays ago, I turned to The Bartender's Manifesto and spied the Merit Badge by Aneka Saxon. This 2018 creation at the Violet Hour in Chicago reminded me of the Thin Mint Julep that Ryan Lotz made for us at Lineage in 2011. Here, things kicked off with a mint and menthol aroma. Next, caramel and grape on the sip helped to garner minty, menthol, vegetal, and chocolate flavors on the swallow.

No comments: