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A Spontaneous Libation for your Consideration


Created and posted by yarm.
3⁄4 oz Scotch (Smoky blend or smoky single malt)
3⁄4 oz Barbados Rum (Or other non-funky moderately high pot still English-style rum)
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro (Or Zucca)
1 twst Orange peel (Flamed as garnish)

Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist.


Inspired by how well rabarbaro like Zucca & Sfumato pair with Punt e Mes, I crafted a 1919 riff that I named after the Great Boston Fire. I selected Scotch for half the spirit after how well rabarbaros pair with Scotch in the Caustic Negroni.


A drink crafted at home instead of at my work bar.

Curator rating
4 stars
Average rating
4 stars
(18 ratings)

From the Knowledge Vault

The PDT Cocktail Book by Jim Meehan

As cocktail historian David Wondrich alludes to in his introduction to the book, Jim Meehan's The PDT Cocktail Book is aiming to be the Savoy Cocktail Book of today. This is no small task: The Savoy Cocktail Book, written by exiled American Harry Craddock while tending bar in London during Prohibition, is a unique look at the state of the cocktail circa 1930 and arguably the most famous cocktail book in history. Apart from mimicking the title, Meehan similarly includes vibrant illustrations* and devotes the bulk of the book to a massive list of recipes. What's really amazing about this ambitious goal is that he largely succeeds: The PDT Cocktail Book is the definitive guide to the modern cocktail revival, and an essential addition to every home bartender's collection.

Recent Additions

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Recent Discussion

  • Re Tin Can Telephone, 2 days ago yarm commented:

    I believe we were using Regan's Orange Bitters back then at that bar, but I didn't record that in my blog so I didn't put it there. Also, most craft bars in Boston in 2013 were using Regan's especially with the ease in ordering them from the same distributor that sold us Peychaud's and whiskey.

    Also, I uploaded the recipe because Shawn loves it so much (I think I invented it and served it to 2 or 3 guests at most).

  • Re Tin Can Telephone, 2 days 9 hours ago Shawn C commented:

    This is a fun one to try because the end result is somewhat unexpected, at least to me, and the drink is a pleasant sip. The Laird's apple flavor is hidden or transformed, but a moderate chocolate note emerges, even when using Cinzano sweet vermouth (vs. Cocchi Vermouth di Torino which often produces a chocolate flavor). I can't say I have noticed chocolate in Benedictine before, but some describe a caramel or fudge flavor in tasting notes for Benedictine, so there is some similarity/basis for it. I used Salers which is dry and provides the purest/simplest gentian expression in the cocktail. Since the orange bitters were not specified, I used the Death & Co. equal parts Fee's/Regan's/Angostura mix to cover all the bases.

  • Re The Federal Buffalo Stamp, 3 days ago yarm commented:

    Via online flashcards: -- Rocks glass
    4 pieces ginger
    0.75oz lemon juice
    0.75oz maple
    2oz bourbon
    -- Candied Ginger

    Also the name is "Has Mahmood"

  • Re A Roman Holiday in Kentucky, 6 days ago bkemp1984 commented:

    Me likey.....though I did use rye, Gran Classico, and Chinchón, a Spanish anisette.

  • Re Lady Sniper, 6 days ago Artur B commented:

    Interesting at first but weird bitterness in long finish.