This is one I don't make all that often. Which, I suppose, doesn't sound like much of a recommendation. The thing is though, when I do want this drink, it's the only thing that will cut it. It's rich and luxurious, slightly sweet and has loads of flavor. Bourbon's heat and spice, Fernet's dark and herbal bitterness, hints of orange from the Grand Marnier...there's a lot going on here. This is a drink that wants to be dwelled upon and is tough to beat when it comes to putting the affairs of the day quietly to rest.



I didn't realize until I looked it up to get the attribution info that this drink is a riff on the Hoskins. The Root of All Evil swaps the gin in the Hoskins for bourbon while Fernet and Grand Marnier take on the roles played by the Picon and Cointreau. I like the Hoskins and remember it having a similar texture and richness. The bourbon and Fernet though definitely darken things up a bit in the Root of All Evil.


Root of All Evil - Jeff Grdinich, White Mountain Cider Company
2 oz Bourbon*
3/4 oz Grand Marnier (I usually cut this back to 1/2 oz)
1/2 oz Fernet Branca
1/2 oz Maraschino
2 dashes Orange Bitters
Garnish - Orange Peel

Stir, Strain, Up

*For the bourbon something a little higher than 80 proof is going to fare better against the other ingredients. Old Grand-Dad Bonded is usually my go-to bourbon and that works well here.