Youngstown Tube

To commemorate his 2008 guest-bartending stint at Drink in Boston, mixologist Ryan Fitzgerald concocted this aromatic cocktail. He wanted to include a dash of flavor from his hometown San Francisco in the mix, so he rinsed the glass with Fernet-Branca, the city's unofficial favorite spirit. "It adds a nice saffron aroma."

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  • Servings: Makes 1 Drink

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  • 1/4 ounce Fernet-Branca (bitter Italian digestif)
  • Ice
  • 1 1/2 ounces London dry gin
  • 1/2 ounce yellow Chartreuse
  • 1/2 ounce apricot liqueur
  • 3/4 ounce fresh lime juice
  • 1/4 ounce agave nectar

How to make this recipe

  1. Rinse a coupe with the Fernet-Branca; discard the excess. Fill a cocktail shaker with ice. Add the remaining ingredients and shake well. Fine strain into the coupe.

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