I.B.F. Pick-Me-Up

Zac Overman | Seattle

photo: Amber Fouts

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.

Ingredients

Serving: 1

  • 1 1/2 ounces Cognac, preferably Dudognon Reserve
  • 1 1/2 ounces Cognac, preferably Dudognon Reserve
  • 1/2 ounce Cointreau
  • 1/2 ounce Cointreau
  • 1/4 ounce Fernet-Branca
  • 1/4 ounce Fernet-Branca
  • crémant de Loire, to top
  • crémant de Loire, to top

Garnish: orange twist

Directions
  1. Combine all the ingredients, except for the sparkling wine, in a mixing glass with ice and stir until chilled.
  2. Strain into a chilled Nick & Nora glass and top with approximately 1 ounce of crémant de Loire.
  3. Garnish with an orange twist.

Tagged: cognac, Cointreau, easy stirred, Fernet Branca, sparkling cocktails

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