1 1⁄2 oz Rye, Bulleit
1⁄2 oz Cynar
1⁄2 oz Drambuie
1 twst Orange peel (expressed and discarded)

Stir and strain into a cocktail glass. Twist an orange peel over the top and discard the peel.

Cocktail summary
Created by
Backbar, Somerville, MA.
Is an
authentic recipe
Not yet rated
4 stars
(22 ratings)
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From other users
  • Nice, spicy, pleasant but somewhat forgettable. — ★★★
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Made this this evening after Stew Ellington gave it five stars on his book's Facebook page. I liked it, but not as much as other drinks using the rye/Cynar combo. The honey/anise from the Drambuie is very prominent to my palate, and the Dolin blanc lightens the drink and adds subtle herbal notes to go with the Cynar's, which mostly manifests in the bitter-ish aftertaste. I used Rittenhouse and got a lot of dill; I imagine this would only be increased by the original's Bulleit. Very good cocktail for those who want a lighter but still very flavorful rye drink, but I found myself craving the darker notes of a Little Italy or Black Lodge.