The Bartender Cocktail

One of the best things to come out of the world of spirits in 2014 was a book titled, The Old-Fashioned: The Story of the World’s First Classic Cocktail, with Recipes and Lore by Robert Simonson. The author does an absolutely wonderful job detailing the history of the old-fashioned as well as presenting over unique 40 recipes. For cocktail nerds like me, this book is already a classic and I hope will be viewed that way for decades to come.

The History

In a previous post I wrote about one of my favorite recipes in the book, the Benton’s Old-Fashioned. Today I’d like to share another great recipe, in fact the last recipe in the book, The Bartender cocktail. Simonson created this drink in 2013, a twist on the famed Toronto cocktail, which differs in the Canadian whiskey and orange twist.

The Recipe

  • 2 ounces Buffalo Trace bourbon
  • ¼ ounce Fernet Branca
  • 1 sugar cube
  • 2 dashes Angostura bitters

Muddle the last two ingredients with a barspoon of warm water in an old-fashioned glass until the sugar is dissolved. Add the whiskey and Fernet Branca to the glass with a large chunk of ice and stir until chilled. For garnish, twist a lemon zest over the glass and add to the drink.

The Execution

A note on the Bartender Cocktail:

  • Fernet Branca is a bitter Italian amaro invented in 1845 in Milan. It has an intense, herbal kick. It’s said that the recipe has been handed down from generation to generation and is only known by one person, the president of the company, who measures out each ingredient to begin the production process.

The old-fashioned is wonderful but every so often it’s good to experiment with different ingredients and create variations to this classic drink. This one is great because it’s simple but packs an “extra herbal, menthol punch” according to Simonson. Something we can definitely get behind.

As always, if you have any questions, feel free to comment below, email, or hit us up on social media. No question is too basic