To be honest, I adapted this cocktail by accident. Instead of grabbing the Fernet Branca bottle, used in Carmack’s recipe, I grabbed the Branca Menta next to it. I followed the recipe exact, tasted it, and liked it. The strong mint flavor left in my mouth made me realize what I’d done, and realize there was way too much of it left on my palate. So, I remedied my mistake, made the drink according to the recipe, and tasted that one. Really good, but now I missed the mint…
So I made the “wrong” one again, using less Menta, and gave both to Mark for a blind taste test. We swapped, and I tasted both, and we both agreed the Menta added something extra special to this cocktail.
- 1 oz Rye – I used Old Overholt
- 1/4 oz Branca Menta
- 1/2 oz sweet vermouth – I used Dolin Rouge
- 1/2 oz Aperol
- 2 dash Peychaud’s
Put all ingredients in a mixing glass with ice and stir.
Strain into a rocks glass with a large cube – I used Tovolo King Cube.
The Glass: Anchored Style Whiskey Flag glass (c/o).