Paparazzi #2

This is the second Paparazzi cocktail after the better known one with Campari. I have to say that I like this one much better, especially because it is a little more of a stand-out recipe. There aren't many Fenet Branca cocktails out there, while a mostly Campari with a splash of vodka isn't doing a lot to change the original flavor of the spirit.

On the other hand the Paparazzi #2 is the best Fernet Branca cocktail I've ever had. It is a wonderful balance of both bitter and sweet liqueurs and numerous spices. The overall effect is rich, with very little acidity, so it comes across as an after dinner drink. But really this is much more of a Manhattan variation.

Fernet Branca is a dark, dry, and very herbaceous and earthy Italian spirit. Originally intended as a vitamin and mineral substitute, Fernet Branca has menthol and root botanicals that make it a helpful more of a stomach soothing tonic following a meal. The Paparrazi #2 cuts the bitterness of Branca with vanilla and bolsters it with caramel and vanilla notes from sweet vermouth and anise spice from anisette (anesone). For this recipe I substituted the mellow yet pungent flavor of Ricard Pastis.

• 1 1/2 oz. bourbon (Evan William's Bonded Bourbon used)
• 1/2 oz. sweet vermouth (Cocchi Dopo Teatro used)
• 1/2 oz. Fernet Branca
• several dashes anisone* or Pernod (Ricard Pastis used)

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass.

*Anesone is a clear anise spirit that is higher in alcohol and stronger in flavor than anisette.