3⁄4 oz Braulio (or Nonino)
3⁄4 oz Byrrh (Grand Quinquina)
5 ds Orange bitters
Stir with ice, strain, rocks glass without ice (down).
Initially made with Nonino, but then switched to Braulio when supply became an issue. According to Fred Yarm, Nonino is a bit softer whereas Braulio is more complex and interesting. Braulio adds an alpine mint finish.
Sam Gabrielli, Russell House Tavern, Cambridge, MA
Bourbon, Braulio, Byrrh, Orange bitters