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.


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

  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.