Good Fellas · Our Fathers
Death & Taxes · Grill 23 & Bar
Sig Sour · Citizen Public House & Oyster Bar
It’s not a shocker that a cocktail named after a Martin Scorsese gangster flick counts Campari among its ingredients. But take a closer look at the recipe, and things get interesting: bourbon, Cointreau, and—not one—but two distinctly different gins.
What’s going on here? This drink from Our Fathers, a modern Jewish deli in Upper Allston, combines the classic Negroni with its whiskey-enhanced cousin, the Boulevardier.
Creating the cocktail involved deftly tweaking each drink’s proportions, while adding a few ingredients not normally associated with either. Bartender Harrison Snow chose Four Roses Bourbon for its sweetness and floral quality, while Martin Miller’s Gin, an English spirit cut with Icelandic spring water, was selected for its, dry, citrus-forward flavors and smooth character. (With a backbar of more than 100 gins, Snow had no shortage of options.)
Campari was dialed back to a half-ounce to better emphasize the main spirits, with an equal amount of Cointreau added to balance out the bitterness. The final component is a quarter-ounce of Sipsmith Sloe Gin, a sweeter style made with sloe berries, to add sourness in the absence of vermouth.
“It also adds some berry notes, some spice to complement the whiskey, and an underlying layer of complexity,” says Snow.
The result is a heady, multi-layered cocktail that’s undeniably strong, yet every bit as drinkable as its forbearers (or, dare we say, fathers?).
1 ounce Martin Miller’s Gin
1 ounce Four Roses Bourbon Yellow Label
½ ounce Campari
½ ounce Cointreau
¼ ounce Sipsmith Sloe Gin
Orange twist, for garnish
Add all ingredients to mixing glass filled with ice and stir until chilled. Strain into an old-fashioned glass and garnish with orange twist.