Port, Fernet Branca and cardamom-infused bitter liqueur take a bourbon cocktail to uncharted territory.
- 2 ounces Woodford Reserve bourbon
- 1/2 ounce oolong tea-infused ruby port*
- 1/2 ounce cardamom-infused Amèr Nouvelle**
- 1 tsp Fernet-Branca
- lemon peel
- Garnish: Luxardo maraschino cherry
Add all ingredients except tlemon peel to a mixing glass and fill with ice.
Stir, and strain into a chilled cocktail or coupe glass.
Express lemon oils over cocktail and discard the peel.
Garnish with a cherry.
*Oolong tea-infused ruby port: Steep loose tea (the author uses Wuyi Oolong tea and a small amount of rooibos tea) into Graham's 6 Grapes port. For every 20 ounces of port, add 8 ounces of dry oolong tea and 1 ounce of rooibos. Let steep for about 18 minutes.
**Cardamom-infused Amèr Nouvelle: Add a crushed (green) cardamom pod to each ounce of liqueur and let steep about 25 minutes. You may wish to taste it as it infuses, as cardamom pods can vary in strength.