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 bittersStir 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.
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Jacob Grier is a freelance writer, barista, mixologist, and magician in Portland, OR. He writes, eats, and drinks a lot. His articles have appeared in The Washington Post, Reason Online, The Oregonian, and other publications.
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Dang, I was just in Portland. Sorry I missed you and the Carlyle!