I created this drink for the first cocktail menu I was ever in charge of creating. I wanted to come up with something simple, tasty and boozy, and so I worked on a hybrid between some of my favourite classics. Even now after having created many cocktail menus, it is still to this day one of the best cocktails I ever created. I have never got tired of tasting it every time I make one and it has stayed as one of the best sellers for the 3 years I kept it on the menu at Foxy.
1 1/2 oz Bourbon
3/4 oz Averna
1/2 oz Sweet Vermouth (I use Dolin rouge)
1 bar spoon Fernet Branca
1 dash Angostura
1 dash Peychaud’s
Stir all ingredients and strain in a chilled Nic and Nora. Garnish with a bourbon cherry and a lemon zest (express the oils and discard it).