I’ve been waiting for an internet booze order for days and it didn’t get here in time. That’s a shame as three of the four bottles were bitter liqueurs. Since I’ve already played around so much with Fernet-Branca, I was forced to borrow some Cynar (one of the bottles in the aforementioned order) from my sister-in-law.
After various experiments —mainly Toronto variations— I realized I needed to move in a different direction. A friend left half a bottle of brandy at our house at the end of a west coast road trip, which made me think Vieux Carré. But I knew that I couldn’t just substitute the Cynar for one of the ingredients; it makes no sense. Then I remembered an article David Wondrich wrote in Esquire [if anyone has a link please let me know!] where he talked about an after dinner drink consisting of equal parts rye and amaro. Then my brain combined that with the Vieux Carré. The result (with what I used in parentheses):
1oz rye whiskey (Jim Beam Rye)
1/2oz brandy (Raynal VSOP)
1/2oz dry vermouth (Boisierre Extra Dry)
2 dashes Angostura
2 dashes Peychaud’s
Stir with ice until very cold. Strain into a chilled cocktail glass. Twist lemon peel over glass and rub on rim.
The result is simultaneously bitter and sweet, ideal for a cool, rainy evening such as this in Portland, OR. This could also be served in a rocks glass with a large ice cube.
My backup drink is a nightcap.
Drink whiskey all night.
Leave a bit of the last one in the glass.
Swirl and dump, like a rinse. But dump into your mouth.
Fill with Fernet-Branca.
Not stirred, but I know that happens to me some nights. Cheers.