A few days ago Boston bartenders held an event that I’d have loved to be present at: A celebration of Fernet-Branca cocktails. They served some delicious-sounding recipes, including the Work in Progress from Tom Schlesinger-Guidelli at Craigie on Main:
3/4 oz Fernet Branca
1 oz Bols Genever
1 oz St. Germain
3 dashes orange bitters
Stir over ice, serve down, flamed orange peel.
Ron brought the recipe in to Carlyle last night, where he had one for himself and I hooked another customer on two more. It’s a curious combination of flavors, reminiscent of the Cooper’s Cocktail at Vessel. The rest sound intriguing too and I’ll be sampling them soon.
Previously: Carlyle held its own Fernet night, complete with Fernet sorbet and ice cream.