August 21, 2010

Mixology Monday August: Brown, Bitter and Stirred

0EE1C1B7-51D9-464A-9FD4-3362608E69F5.jpgSo I've been gone from this blog almost a month, but that's nothing compared to MxMo...they've been in absentia since MAY! Though, in their defense, there was Tales of the Cocktail and the summer heat in there...they probably were busy and/or drunk. But I repeat myself. Anyway, there's a new MxMo challenge out there, hosted by Lindsey Johnson of Lush Life Productions at her blog, Brown, Bitter and Stirred. And thus she has chosen an eponymous challenge. To make a drink that's brown, bitter and (preferably) stirred.

So I've decided to offer up a drink I've been kicking around (appropriately) since May, and decided that it's good enough to share. It's a variant on a drink called "La Mañana Después" that's served at The Gibson in Washington D.C., which is itself a variation on the Savoy's Fernet Cocktail. The Fernet is made with gin, but The Gibson makes it with blanco tequila. I made it with añejo tequila. While "La Mañana Después" is supposed to be a drink for the morning after, suffering from a hangover, I've used añejo tequila, which is aged anywhere from a year and a day to a day short of three years. Since I got it sometime after it stopped aging, instead of "La Mañana Después," "The Day After" I've called it "Tres Años Después" or "Three Years Later."
Tres Años Después

2 oz añejo tequila
1/2 oz Fernet Branca
2/3 oz sweet vermouth
2/3 oz dry vermouth
1 dash Fee Brothers orange bitters
1 dash Bittermens Grapefruit bitters
1 dash Bittermens Boston Bittahs

Stir all well with ice, strain into an Old Fashioned glass containing a single ice cube.
It's smoky, it's citrusy, it's bitter, it's wonderful. The Bittermens Boston Bittahs, which are a new ingredient for this blog, are citrus, more citrus, and a little extra citrus for good measure, with a backbone of chamomile. They're really wonderful, and worth every penny it takes to get them (and it really doesn't take all that many).Tres Años Después


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