Bombardier

1 1⁄2 oz Rye

3⁄4 oz Campari

3⁄4 oz Coffee liqueur

1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino

1 ds Bitters, Bittermens Xocolatl Mole

1 twst Lemon peel (as garnish)

Instructions

Stir, strain, rock, twist.

History

Boulevardier with Revolver in Left Hand in Nolita, 1794.

Cocktail summary

Created by

Rafa García Febles, NYC.

Year

2013

Is the

author's original creation

Curator

Not yet rated

Average

4.5 stars

(43 ratings)

Cocktail Book

From other users

Subbed aperol for Campari Was worried about sweetness, so cut aperol and coffee to .5 oz Still sweet.. Lemon around rim was good — ★★★
bittersweet!
Best solution - Punt e Mes at 0.25 oz and Cherry Heering added at 0.25 oz.
I like this one, and the coffee and campari work well together. I do find it to be a little too rich/sweet. I'd make it again, but maybe tinker a little bit to lower the sweetness.
Made with Antica. My Kahlua made this initially very syrupy, but the chocolatey bitterness swept in quickly. Really interesting drink. Lemon zest on rim is key. — ★★★★★

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Comments

Not a huge coffee cocktail guy. I played with this a bit:

2 oz rye
3/4 oz Campari
3/8 oz Coffee liqueur (St George)
3/8 oz dry vermouth
3/8 oz Punt e Mes
1 d mole bitters

I liked this very much.

Looks good. How's the St. George coffee liqueur?

Good balance. The homemade coffee liqueur I'm using is quite flavorful, and it tends to overwhelm. I'd use 1/2 ounce of it at most next time I make the drink.

Fantastic drink. The coffee/chocolate with the Campari is a brilliant combination of bitter flavors. I used homemade coffee liqueur and Fee Bros. aztec chocolate bitters.

Made with cocchi de torino and patron cafe xo. Delightful balance of sweet and bitter.