Bold-evardier
I was a beer nerd long before going down the Spirits rabbit hole. Many beer lovers I know eventually lock onto IPAs, some of the most bitter beers. Liquor seems to follow a similar trajectory, which probably explains why Fernet is so loved among many bartenders and the like. (I am curious to know if anyone started their alcohol journey with a really bitter palate, though!).
This drink is a bitter boulevardier. I won’t claim that it’s better than the time-tested original, but if you like a bitter sipper, it’s worth a stir. The build swaps out the Campari for a slightly less heavy-handed amaro (or you could try subbing an equal mix of Aperol/Campari), which provides some room to add a quarter ounce of bitters. I used Bogart’s bitters sent to me by @thebittertruthcompany, which has a lovely dark, earthy, roasty profile with notes of coffee and bittersweet chocolate. The sweet notes of a great sour mash bourbon and a brandied cherry help bring it all together.
Recipe
1.5oz bourbon whiskey (Pigeon River, gifted @worldwide_libations)
0.25oz Bogart’s Bitters (@thebittertruthcompany, gifted)
0.75oz sweet vermouth (@carpanoantica)
0.5oz red aperitif (Flora, @1220spirits)
Stir, strain/serve up, garnish orange twist and cherry. Cheers!!
