Looking through old drink notebooks and journals is something I enjoy but don't do as often as I should. Because inevitably, I come across things that I remember trying and liking but not making regularly enough to commit to memory.
This drink is a perfect example. The initial pull when I saw it online was too difficult to resist. Not just because it has Laphroaig and Fernet (surprisingly, I hadn't tried mixing those two together so the combination, curious yet appealing, was met with an internal 'Oh no you didn't!' Though truthfully, I was glad someone did). But beyond that pairing, the name just cracked me up.
I made it, I liked it, I wrote it down and forgot about it. It goes like that sometimes. Now that fall is winding down and Halloween is around the corner there seemed to be little question, once I spied it again, that this was a drink I had neglected for too long.
Of course, it's a monster. A delicious, smoky, bitter, minty monster. Served at room temp there's no effort made to tame this thing either. Put the contents in a glass, garnish, done. As soon as you lift the glass up you get an idea of what you're in for. Fresh mint from the garnish is there and it's nice but it becomes clear that the Scotch and Fernet have become pals and this is their party. Those that stick around can thank the vermouth for trying to make everyone feel comfortable. Eventually, it doesn't matter, the edges of the individual ingredients begin to soften and it all works out in the glass.
Bernet Frankenstein - Dan Chadwick via Kindred Cocktails
1 1/2 oz Laphroaig Quarter Cask
3/4 oz Fernet Branca
3/4 oz Punt e Mes
Garnish - Mint Leaf
Build in rocks glass