1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Cognac
3⁄4 oz Moscatel Sherry
1⁄2 oz Fernet Branca

Short stir (a 10 count), strain into a chilled coupe.


The cognac should be an older style with some sweetness, color and boise. For the sherry, use something darker, not a Chipiona. I used Valdespino - the one with the gorgeous orange label.


Started out as a Toronto riff. I love a rye/cognac split base, and the sherry was at hand. It just took the realization that too much dilution makes the Fernet overly medicinal.

Cocktail summary
Created by
Zachary Pearson
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author's original creation
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