Two notoriously assertive ingredients—scotch and Fernet Branca—balance each other out in this flavorful after-dinner sipper. “It’s a drink you can hunker down with,” says Mark Allen. “I love how it has such a warming effect, even though it’s served ice-cold.”
2 oz. Islay or other peaty scotch
3/4 tsp. Fernet Branca
1/2 tsp. brown sugar cordial (see below)
2 dashes Fee Bros. whiskey barrel-aged bitters
Tools: mixing glass, barspoon, strainer
Glass: small scotch or cocktail glass
Garnish: mint leaf
Stir all ingredients and strain into a chilled glass. Garnish.
Brown sugar cordial: Heat 2 parts brown sugar and 1 part water until sugar is dissolved and solution has slightly thickened. Allow to cool and stir in an ounce of demerara rum (Allen uses Lemon Hart) per every 10 ounces of syrup. Keeps for up to 1 month in the refrigerator.
Mark Allen, Red Feather Lounge, Boise, Idaho