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Eeyore's Requiem

Posted by Dan. Created by Toby Maloney, The Violet Hour, Chicago, IL.
1 1⁄2 oz Campari
1⁄2 oz Gin, Tanqueray (or use more Campari)
1⁄2 oz Cynar
1⁄4 oz Fernet Branca (scant)
1 ds Orange bitters (50% Fee / 50% Regans')
3 twst Orange peel (expressed, one as garnish)
Instructions

Stirred, garnished with heavy orange oil and a pigtail twist.

History

Originally with 2oz Campari and no gin. Revised in the second edition of Beta Cocktails.

Curator rating
5 stars
Average rating
4.5 stars
(75 ratings)

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Recent Discussion

  • Re The Holy Grail, 15 hours ago danoman89 commented:

    The montenegro absolutely disappears into this drink. Quite tasty, but a little too easy drinking

  • Re Smoke on the Beach (Jim Kearns), 15 hours ago danoman89 commented:

    Really quite good

  • Re Industry Flip (Fred Yarm), 1 day ago danoman89 commented:

    Creamy, bitter, and funky. Absolutely lovely

  • Re The Bellman, 2 days ago Mixin In Ansley commented:

    Perfectly balances the sweet, the bitter and the spirit. Elevated.

  • Re Vancouver, 2 days ago Shawn C commented:

    This one changed over time. Difford's Guide points to a "Vancouver" recipe in "About Town Cocktail Book" published in 1925 by Mitchell Printing & Publishing of Vancouver, B.C. Same ingredients except using French vermouth rather than sweet vermouth; proportions differ with more Benedictine, probably for balance (50 gin/30 dry vermouth/20 benedictine/dash of orange bitters/ olive. The book was reviewed and apparently edited by Joe Fitchett, who contributed the "Fitchett" recipe using Italian vermouth in 50/30/20/dash proportions. So the 1934 Boothby recipe that has become the modern norm is likely an evolution of the Vancouver/Fitchett. Boothby's listing is 1/2 jigger: 1/4 jigger: spoonful: 2 dashes : pimento stuffed olive. I will probably curate to list as "altered" and to the Boothby pattern...might need to add a third dash of bitters to get the ratios equivalent.