The Adams

1 oz Bourbon
3⁄4 oz Campari
3⁄4 oz Sweet vermouth
1⁄4 oz Kummel
1 ds Bitters, Angostura
Instructions

Stir with ice and strain into a cocktail glass.

Notes

Recipe specifies Diabolique brand bourbon and Lacuesta brand vermouth. I made it with Eagle Rare 10 yr and Carpano Antica Formula and thought it worked well.

Cocktail summary
Created by
Sahil Mehta, Estragon, Boston
Is an
altered recipe
Reference

http://cocktailvirgin.blogspot.com/2013/04/the-adams.html

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Average
5 stars
(6 ratings)
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Comments
bza commented on 7/13/2014:

Just an FYI here, Diabolique is an infused bourbon, so it's not replaceable. That said, if the drink works with regular bourbon, it works - though I would call this an altered recipe.

Interesting. - I had no idea. What is it infused with? I've never seen it in the stores here in TN.

bza commented on 7/13/2014:

"whole Black Mission figs, vanilla beans, cinnamon sticks and our blend of herbs and spices"

http://www.infusionique.com/

I had a taste probably six years ago and it didn't do much for me, though I don't recall the flavor. It's from MA, and I don't know how widely available it is.

Ok, thanks. I changed this entry to "altered", per your suggestion. I thought it was a pretty decent drink even with non-infused bourbon.

Diabolique was used because we have a cordials license at Estragon and that was the only bourbon we could serve. Try it with rye as well if you want it a little more spice-forward. 

Try the following modification for something that I think carries some of the character of the original recipe (which I have not tried.) The fig is essential here as it creates something new and distinctive, and works well with the Kummel:

I don't have Diabolique bourbon and the recipe is inexplicably short 1/2 oz on the bourbon anyway, so I subbed in 1/2 oz of Namia et Fils' Mahia for the fig aroma, flavor and finish. I subbed Cocchi di Torino for the Lacuesta Rojo (which is reportedly similar in flavor profile, but drier.) The result was a very good and interesting riff on the Boulevardier. The fig aroma is prominent, and the fig creates a much longer extended bitter finish with the Campari. The caraway and cumin in the Kummel were also evident mid-sip. Complex with a long finish.

I have been wanting to try the Lacuesta and Reus Spanish vermouths, and this drink is the impetus I need to source some.