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Batavia Arrack, Maraschino Liqueur, Peychaud's Bitters, Lemon juice, Simple syrup, Egg white, Lemon peel
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OCTOBER 12, 2011
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Gin, Chinato, Peychaud's Bitters

A Spontaneous Libation for your Consideration


Posted by Dan. Created by Signature cocktail of Erskine Gwynne, writer and socialite, nephew of Vanderbilt.
1 1⁄2 oz Bourbon
1 oz Campari
1 Maraschino cherry (as garnish)

Stir, strain, straight up, cocktail glass


Bracingly bitter, particularly with the Carpano Antica.


A great cocktail, but the modernized 1794 is even better.

Curator rating
4 stars
Average rating
4.5 stars
(77 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Alcohol

Now we get down to the important part of craft cocktail making. In our previous installments, we described the role that acidity, sugar and bitterness play in balancing and harmonizing a cocktail. Each component can work either separately, or in various combinations to produce something worth drinking.

While it is possible to make a cocktail without bitters or acid or sweetness, it is impossible to make a cocktail without alcohol. It is the canvas for every other flavor in a drink. Most craft cocktail creators think about alcohol for its flavor rather than its physiological effects ... and alcohol has many. So consider this your fair warning – there’s going to be more chemistry and genetics from here on out. Don’t worry, it’s all good stuff.

First, we need some definitions. From a chemical standpoint, an “alcohol” is simply a compound with a hydroxyl group (-OH) bonded to a carbon atom. Lots of things that you wouldn’t want to ingest are technically alcohols, including methanol (or wood alcohol, which causes blindness and death), cetyl alcohol (used in shampoo and lotions), and geraniol, which smells like roses, but is probably unpleasant to taste.

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Recent Discussion

  • Re Cocktail à la Louisiane, 15 hours 49 minutes ago jkim07 commented:


  • Re Le Negociant, 1 day ago Mixin In Ansley commented:

    The rhum makes this drink mellow, laid back, non pretentious in the best possible rum at the end of the day. Thought it was spot on.

  • Re Staten Island, 2 days ago Shawn C commented:

    A very nice, well-crafted combination. The dark cherry is there from the Heering, with the bitters providing a bourbon barrel essence to boost a basic mixing bourbon, while the amaro provides some bittersweet orange, clove, some root and spices. There is a lot of flavor to explore.

  • Re Artichoke Hold (Donna), 3 days ago Mixin In Ansley commented:

    Delicious and novel as is.

  • Re Agave Gracias, 4 days ago HallA commented:

    Really excellent. Combination of layers of earthy sweetness. Made with piloncillo and it adds a lot, probably would not be nearly the same with demerera.