1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Bénédictine
2 ds Peychaud's Bitters (House, see note)
Instructions

Stir, strain, cocktail glass

Notes

House Peychauds at Death and Co. is 2:1 Peychauds and Bitter Truth Creole bitters.

History

This is literally a "bartender's choice", where the rum could be Rittenhouse 100, Laird's Bonded, Santa Teresa 1796, Hine Cognac, Famous Grouse.....

Cocktail summary
Created by
Phil Ward, Death & Co, NY
Year
2008
Is an
authentic recipe
Curator
Not yet rated
Average
3.5 stars
(10 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Confiant — Virgin Islands Rum, Sweet vermouth, Bigallet China-China, Bénédictine, Bitters, Lemon peel
  • U.S.S. Mallard Special — Rum, Sweet vermouth, Bénédictine, Bitters, Absinthe, Lemon peel
  • Miramar — Strega, Cynar, Rum, Lemon zest
  • Franklin Bearse — Rum, Herbal liqueur, Triple sec, Bitters
  • After the Conquest — Rum, Overproof rum, Rhum Agricole, Curaçao, Bénédictine, Bitters, Orange peel, Lemon peel
  • Puerto Rican Racer — Puerto Rican Rum, Apple brandy, Herbal liqueur, Peychaud's Bitters, Grenadine
  • Calico Jack (The Independent) — Indian Rum, Becherovka, Cherry Liqueur, Sweet vermouth, Orange peel
  • Yellow Jacket — Reposado Tequila, Elderflower liqueur, Herbal liqueur, Orange bitters, Lemon peel
  • I Scatter Them In Time And Space — Demerara Rum, Sweet vermouth, Cynar, Herbal liqueur, Scotch, Bitters, Rose water
  • 1919 — Sweet vermouth, Rum, Rye, Bénédictine, Bitters
Comments

I had my bartender make this for me since I don't have the rum. It came out on the sweet side. Maybe a different rum or less of the other ingredients next time


Dan commented on 11/07/2011:

Yes, just by looking that 's going to be pretty darn sweet. Personally, I can tolerate a sweet drink if there is enough spirit flavor and/or bitter. I have trouble with sweet and herbal drinks, but others seem to like them. Not everyone likes every drink, even if it's created by Phil Ward. ;)


Rhett commented on 8/23/2013:

3/4oz of Carpano is definitely too much sweetness for me. I prefer this at 1/2oz, though when we make it at my bar we actually use Punt e Mes, which has some bitterness to balance. We also often swap the Peychaud's for a few drops of Fee Bro's Whiskey Barrel Aged Bitters, which can really dry out drinks (though also easily overpower them). Also, a lot of rums have a lot of natural sweetness so pick one you think will work. Not that this isn't already a great idea/cocktail, but there is no "right" recipe, just the one you like. Here's how I like it:
2oz dark rum (ex. Flor de Cana 5-Year Old)
1/2oz Punt e Mes
1/4oz yellow Chartreuse
1/4oz Benedictine
few drops of aromatic bitters for dryness if needed