cooper's cocktail

2 oz Rye Whiskey (Old Overholt 86°)
3/4 oz St. Germain (St. Elder)
1/4 oz Fernet Branca

Stir with ice, strain into a coupe, and garnish with an orange twist.Two Sundays ago, I delved into my Food & Wine: Cocktails library and uncovered the Cooper's Cocktail in the 2014 best of edition that they sourced from the 2008 volume. The recipe was crafted by Jamie Boudreau at Vessel in Seattle in honor of St. Germain founder Rob Cooper. I had previously mentioned this drink in the post about Jim Meehan's Duboudreau Cocktail that kept the St. Germain-Fernet duo, but he subbed out some of the St. Germain for Dubonnet Rouge. Once mixed, the Cooper's Cocktail began with an orange, grapefruit, menthol, and rye bouquet. Next, a malt and lightly citrus sip was chased by rye and bitter grapefruit flavors on the swallow with a gentian-menthol finish. Overall, the quarter ounce of Fernet mollified the sweeter liqueur here as it did to the Amaro Montenegro in the rye-based Scarecrow at Backbar.