Instructions

Stir, strain, straight up, cocktail glass, garnish

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Cure, New Orleans. Originally created in the 1930's by Erskine Gwynne.
Year
2009
Is an
authentic recipe
Curator
5 stars
Average
4 stars
(30 ratings)
YieldsDrink
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From other users
  • Made with Old Forester, Cinzano sweet vermouth, and Campari. Would absolutely make again.
  • Luxardo Bitter works; need to try Punt e Mes. — ★★★★
  • Liked this as much as the original, though less so with GC in place of Campari, I'm afraid. But I'll play with it. Thanks for a tasty treat' — ★★★★
  • Of course it's bitter, but not too bitter as I feared. The balance works well, rich but not candy-ish. — ★★★★★
  • Flavourful and balanced, nicely bitter — ★★★★
  • Delicious and quite bitter using Gran Classico for Campari & Bulleit Rye. My go to drink. — ★★★★★
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Comments

I was skeptical, but this is really good, the Campari, Punt e Mes and Rittenhouse work well together. Dark berry notes, with some strong bitter finish.


I tried this drink using first the recipe as given, and then I used the recipe with the changes suggest by an unnamed person--substituting Bulleit Rye for the Rittenhouse 100 and Gran Classico for the Compari. My thoughts on the original and revised recipes are as follows: Both recipes were delicious and belong in the cocktail box of anybody who enjoys this kind of cocktail. However, I rated the original recipe as a 4.0 and the revised recipe as a 4.5. Why?

For my taste buds, the revised recipe resulted in a cocktail that was smoother more balanced. Using an over-proof rye such as Rittenhouse 100 results in the rye overwhelming the other ingredients. However, many people like that standout rye taste, and the nice taste and inherent bitterness of Campari. For them, I recommend the original recipe.

Those who enjoy a mellow, smooth, and less bitter drink will prefer the revised recipe using Gran Classico and Bulleit rye. But regardless of which recipe is used, I wholeheartedly recommend this cocktail. Only one's taste preference should dictate the ingredients and recipe to be used.