2 oz Rye
1⁄2 oz Cynar
1 ds Absinthe
Instructions

Stir, strain, up or old fashioned with no rock, optional grapefruit or lemon twist, expressed and discarded.

Notes

A split base of rye and brandy works well too.

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2013
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(25 ratings)
YieldsDrink
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From other users
  • Decent sweetness, slightly bitter, well balanced
  • Spicy, dry, bitter. Good dessert cocktail. Could maybe split rye/bourbon, or reduce Cynar for a more rounded drink.
  • Worth trying again to see if it grows on me.
  • Made with 1/2 Torres 5 year brandy and worked pretty well
  • You can achieve a flavor like this without using sherry, but I like drinks in this style. Spicy whiskey manhattan with some herbal/fruity undertones. Nicely done. — ★★★★
  • Rufus is a fan. — ★★★★★
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Comments

This is delicious. I wil definitely make it again. It does need something a little bit more. Not sure what. Maybe cracked black pepper?


Can we change the name here? It may normalize violence against women .


I appreciate the concern about normalizing violence against women, particularly when it's already normalized widely in bars, and and when even craft cocktail culture (especially on the home hobbyist side) remains disappointingly male-coded.
I'm queer, I've served this drink under this name at queer events, and the name itself came courtesy of a queer woman, and in those contexts the name feels appropriate and understood in the right spirit. Your mileage may vary, and I welcome anyone who makes or serves this to call it whatever they like.