Zac Overman says the original I.B.F. Pick-Me-Up, which appears in several bar guides from 1920s and ‘30s Paris and London, didn’t need much work. After bumping up the orange liqueur and making sure the Fernet was in check, he decided to pair the drink with a miniature steamed chien chaud (hot dog) with Cognac mustard.
- 1 1/2 ounces Cognac, preferably Dudognon Reserve
- 1/2 ounce Cointreau
- 1/4 ounce Fernet-Branca
- crémant de Loire, to top
Garnish: orange twist
- Combine all the ingredients, except for the sparkling wine, in a mixing glass with ice and stir until chilled.
- Strain into a chilled Nick & Nora glass and top with approximately 1 ounce of crémant de Loire.
- Garnish with an orange twist.