Now you're thinking to yourself "Man, I could really go for a rib eye steak, half a raw lobster, some standard (not special, mind you) foie gras with seasonal garnish, and an heirloom apple tarte tartin for dessert. Oh, and also some Fernet. I've only got $75 to spend (not including tax and gratuity, of course.) But where???"
There's only one place that THIS writer knows of. And that's The Eastern Standard.
The aforementioned standard foie gras and seasonal garnish
Jackson Cannon, the (one-time? current? I have no idea) bar manager at Eastern Standard apparently is in the habit of referring to Fernet-Branca as "Jäger for men", which is offensive on precisely two levels. However, the article that brings us that absurd quotation also says stuff like this:
The first time you taste Fernet, it literally assaults your senses. It’s intensely bitter, peppery and mentholated. ‘I can’t believe I just swallowed that,’ may be your first thought. But, intrigued, you try it again. You like that cleaned-out buzz, that feeling that your insides have been sandblasted. The next thing you know, you’re working in a restaurant.
Why do waiters, bartenders and chefs gravitate toward this stuff? Well … It’s a badass drink that very few people know about, much less like. Drinking it conveys both that you have an advanced palate and that you embrace the ridiculous.
...so perhaps some quarter should be given since that last sentence is oh so very wonderful.
Making her grand appearance on the Eastern Standard Cocktail Menu is the "Heather in Queue". Who is this Heather and why is she standing in line? Who knows? Who cares? I do know and care that she is made up of "A few of our favorite things:"
- Martini Bianco
- Bauchant (an orange liquer)
Filed Under: Places you can get Fernet, Boston, Fernet cocktails, Fancy Fernet Free Verse, Duck Boats yall, Tom Brady is a handsome man