A split whiskey base (rye and bourbon) and a nuanced sweetener create a “simple drink with a ton of complexity” that’s also “a great way to introduce people to Fernet without abusing their palates,” says Canadian bartender Jamie Boudreau. Note: For optimal balance, Boudreau advises using just slightly less than a quarter-ounce of simple syrup if the drink is served up; use the full quarter-ounce if serving over ice.
Jamie Boudreau’s Toronto
Jamie Boudreau | Seattle
- Y-peeled swath of orange peel
- 1 ounce rye whiskey (100 proof, such as James E. Pepper rye, preferred)
- 1 ounce high-proof, big-bodied bourbon (such as Pure Kentucky XO)
- 1/4 ounce Fernet-Branca
- 1/4 ounce rich simple syrup (2:1, sugar blend to water; Canon uses equal parts Demerara, muscovado and white sugars in the blend)
- 2 dashes Angostura bitters
Garnish: “burnt” orange peel
- Stir all ingredients with ice.
- Strain into a chilled coupe glass.
- Twist the orange peel over the top of the drink to express essential oils through a flame, then use the peel to garnish the drink.