Midnight Stinger

Sam Ross, Attaboy | New York City

Bartender Sam Ross, who cut his teeth behind the bar at Milk & Honey and is now a co-owner of Attaboy has been working within the menu-less “bartender’s choice” format for years. Generally guests will give Ross and his team a few basic descriptors and the bartenders then pull from an ever-changing repertoire of drinks. This Fernet-laced riff on the classic Whiskey Sour formula is Ross’s go-to drink for “whiskey/citrus/bitter” requests.

Ingredients

Serving: 1

  • 1 ounce bourbon
  • 1 ounce Fernet Branca
  • 3/4 ounce lemon juice
  • 3/4 ounce simple syrup (1:1, sugar:water)

Garnish: mint sprig

Directions
  1. Add all ingredients to a shaking tin, add ice and shake.
  2. Strain over crushed ice into a rocks glass, and garnish with a mint sprig.
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Whisk(e)y

(n.) A large umbrella of a category covering spirits distilled from a fermented mash of grains. In the United States, all whiskeys must be distilled under 190 proof, and bottled at more than 80 proof. The slate of acceptable grains includes corn, rye, wheat, sorghum, malted barley and any combination thereof. The precise mix of [...] More A-Z →