Introducing: The Pope Francis Cocktail

on 22/10/13 at 4:35 pm


Jorge-Mario-Bergoglio1For our special issue of Esquire Weekly devoted entirely to Pope Francis, we asked Stephen Savage of New York City restaurant Tipsy Parson—the closest thing we had to an expert on the intersection between clergy and (unholy) spirits—to concoct “The Francis.” He did, and it’s all liquor and no nonsense. Fernet Branca, an amaro popular in Argentina, recalls the pope’s roots; grappa is a humble tipple, distilled from discarded leftovers of winemaking (moscato is the trademark grape of Asti, Italy, where Francis’s father came from); red vermouth nods to communion wine; and Bénédictine, an herbal liqueur invented by sixteenth-century monks, references the long historic association between monasteries and, bless them, alcohol. And so we present:

The Francis

• 1 oz. Fernet Branca
• 1 oz. Aged moscato grappa
• 1 oz. Carpano Antica (Red vermouth)
• ½ tsp. Bénédictine
• 2 dashes Peychaud’s Bitters

Stir with ice and strain into a rocks glass or over an ice cube. Garnish with a lemon twist.