1 1⁄2 | oz | Rye, Bulleit |
3⁄4 | oz | Jamaican rum, Smith & Cross |
1 | oz | Sweet vermouth, Carpano Punt e Mes |
1⁄3 | oz | Cynar |
1⁄3 | oz | Amer Picon |
1⁄3 | oz | Grand Marnier |
2 | ds | Peychaud's Bitters |
2 | ds | Bitters, Angostura |
1 | rinse | Absinthe |
Instructions
Coupe. Ice+water. Absinthe rinse. Discard. Good stir. Strain.
From other users
- Quite nice. I like the way the bitter ingredients play off the funk of the S&C.
- Well balanced with identifiable parts creating a satisfying whole. Use 1/2 oz dry curaçao instead of Grand Marnier, Carpano Formula Antica instead of Punt E Mes, and Appleton Estates instead of Smith & Cross.
- Very smooth and balanced. Only reason I might not make it often is that I seldom have all the ingredients. If you halve this recipe, each of the 1/3 ounce ingredients becomes a 1-teaspoon addition.
- Very nice! Used Old Overholt rye and cynar 70 proof. Subbed Cointreau for Grand Marnier; also subbed Amaro Nonino for Amer Picon.
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5 Comments
Is that supposed to be two
Submitted by Craig E on
Is that supposed to be two *dashes* Angostura bitters?
Yes, Thanks! For sure 2
Submitted by Pangolindo on
Yes, Thanks! For sure 2 dashes... Edited
This drink is pretty big and
Submitted by Dan on
This drink is pretty big and seems a touch over-the-top complex. I simplified the concept and tried:
1 1/2 oz rye, 1/2 oz each Smith & Cross, Punt e Mes, and Amer Boudreau. I liked it a lot.
I do agree, but all the
Submitted by Pangolindo on
I do agree, but all the ingredients works very well together.
Did you try the complete recipe ?
Tried today: 1,5 oz Rye + 0,5
Submitted by Pangolindo on
Tried today: 1,5 oz Rye + 0,5 Smith & cross + 3/4 punt & mes + 1/3 Cynar + 1/3 Picon + 1 dash Cinnamon syrup
The syrup soften angles