patrician

1 1/2 oz Armagnac (Marie Duffau Napoleon)
3/4 oz Amaro Ciociaro
1/2 oz Crème de Cacao (Bols)
1/4 oz Fernet Branca

Stir with ice, strain into a coupe, and garnish with a lemon twist.Two Fridays ago, I spotted a new recipe on Difford's Guide called the Patrician by Jason Clapham in Oxford, England. This one was different from the Patrician created as part of the Flight of Heraldry of Negroni variations at No. 9 Park. Instead, it was an Armagnac recipe that reminded me of the Scarecrow with the amaro, here Ciociaro, being modified with a small amount of Fernet Branca. Moreover, the combination of Fernet and crème de cacao made me think of the Fernet Alexander that I crafted in 2009 to answer the Anvil's 100 Drink List's Alexander description of "spirit, crème de cacao, cream" (I was inspired by the Campari Alexander that the Anvil got press for). Here, the Patrician gave forth a lemon and menthol bouquet. Next, caramel on the sip blossomed into brandy, caramel orange, minty, chocolate, and menthol flavors on the swallow.