1/2 Dry Gin (1 1/2 oz Beefeater)
1/4 Sweet Vermouth (3/4 oz Cocchi)
1/4 oz Fernet Branca (3/4 oz)
Stir with ice, strain into a cocktail glass, and garnish with a cherry.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZlaUsR6doogY0MCNR-eOtz2f2rdxCznceNAAGXMniFHOG7YFqmv-QFmOcRUPafCT3ziydGp1DrDS5-EO6rcDNsT14nNOhx7Fc0luGCZ0FhEtSD8DUE0yna6QCQcXAyoNmCpZ5aXVM9yZyGCdy97zYEQJrGD6VCQqTMQ3kkOEsVspU90X7q1E34PvwTB4/s320/fifthavenue_ig400.jpg)
Two Sundays ago, I selected my copy of Patrick Duffy's 1975 edition of
The Official Mixer's Manual and landed on the Fifth Avenue that came across like a
Hanky Panky on steroids. I had previously made this and documented it in my
LiveJournal circa April 2007 before this blog was started; then I used a 3:1:1 ratio and no garnish, so I had to have garnered that recipe from a different vintage cocktail book. Once prepared, the Fifth Avenue welcomed the senses with caramel, minty, and menthol aromas. Next, caramel and grape notes on the sip marched into juniper-pine, bitter gentian, and menthol flavors on the swallow.
1 comment:
This is no fifth avenue
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