2 oz Rye
3⁄4 oz Ruby Port
3⁄4 oz Amaro Cora

Stir, strain, cocktail glass, cherry garnish

Cocktail summary
Created by
Ted Haigh
Is an
authentic recipe
Not yet rated
4 stars
(1 rating)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Beatnik — Rye, Averna, Madeira, Bitters, Orange peel
  • Dewey D. — Rye, Sherry, Aperol, Bitters
  • Dr. Brown's Consolation — Rye, Amontillado Sherry, Bigallet China-China, Celery bitters
  • Old Pal — Rye, Dry vermouth, Campari
  • Pen Pal — Rye, Dry vermouth, Aperol, Orange peel
  • bargellino — Rye, Dry vermouth, Amaro Montenegro, Maraschino Liqueur, Orange peel
  • 65th Street — Bourbon, Dry vermouth, Aperol, Rum, Bitters
  • Cobble Hill — Rye, Dry vermouth, Amaro Montenegro, Cucumber
  • All In — Rye, Campari, Dry vermouth, Crème de Cacao, Lemon peel
  • Preceptor — Scotch, Port, Zucca, Campari, Orange bitters

I didn't have any port, so I subbed Bonal Gentiane-Quina for now. This made a nice drink, lots of dried fruit flavors, some sweetness but not too much. I'll try it again with port as soon as I have some. The Cora strikes me as somewhere between Becherovka (without the dominant allspice flavor) and Averna...

So thanks to the kindness of a stranger ;) I now have a bottle of Cora. This is definitely in the fall-and-winter set of cocktails. The ruby Port does get a bit lost up front, but contributes dried fruit tones to the midpalate. This shines on the finish, with lots of cream-coconut flavors and allspice that lingers. Maybe half Port and half Clear Creek cranberry liqueur next time?