Curated: Dead reference link updated with archive link to the original. Corrected long standing error in bitters quantity vs. the reference, should be 3 drops, not 3 dashes. From what I can tell from making it, 3 dashes makes it too orange in color to match the hue of Chilcano de Pescado soup. Some recipes use no bitters, but most recipes call for 2 to 4 drops of bitters and I suspect some of the recipes calling for 2 dashes might have been influenced by the drop vs. dash error here. A Spanish language bartender video I watched from ~2010 states 3 dashes, but does three very small dashes--similar to what one might get from a Japanese dasher bottle. Interestingly, Simon Difford's 2019 recipe and a 2020 Forbes article listed 3 dashes of Amargo Chuncho bitters--which is the bitters I suggest for this, although not in such a large quantity.

Don't attempt this with blanco tequila: it's pretty gross. (Learned the hard way.)

So two quick things. Have you made this with both blanco (Baker) and reposado (Taggart) tequila? I'm going to change this to read Blanco tequila (strawberry infused) to simplify things.

I've only ever made TPMA with (cheap) blanco; I don't know how the smokiness from a reposado would complement the strawberry favor. It would probably work well with the rhubarb, though. Interesting idea. I might give it a shot this year when strawberry season rolls around, I'm almost out of my current batch. Calle 23 would probably work.

Archibald’s Last Memory seems to be the NYC name of the drink. Ryan McGrale was at Julie Reiner's Flatiron in NYC before he returned to Boston to open up Tavern Road. The Archibald's Last Memory entry on Kindred Cocktails puts it being served by a bartender in 2010 at Flatiron but with no attribution to who created it. Ryan didn't seem like one to take credit for another's work and rename it.

High proof (89 before dilution if using Rittenhouse, 84 with Riverboat Rye). I balked at the amount of Fernet Branca and instead went with a Chicago twist, subbing with Letherbee Fernet which shares some of the menthol/saffron/eucalyptus essence, but is more balanced with some baking spice notes. The result was good, but still had a lot of alcohol heat along with the peppery rye (I used Rittenhouse). It might be interesting to split the fernet, maybe 1/2 Letherbee and 1/4 Fernet Branca? Stick with a 90 proof rye or below to keep the alcohol heat in a slightly more reasonable range--although still quite potent.