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Coin Toss

2 oz Rum, Scarlet Ibis
3⁄4 oz Sweet vermouth, Carpano Antica Formula
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
Reference

http://ohgo.sh/archive/scarlet-ibis-rum-coin-toss-cocktail/

Curator
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User rating
3.5 stars
(10 ratings)
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Comments
christina in tacoma commented on 11/06/2011:

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