1 12 oz Añejo tequila
12 oz Añejo rum
34 oz Sweet vermouth
14 oz Apricot liqueur
2 ds Bitters, Angostura
Stir; strain; big rock.
Tools: mixing glass, barspoon, strainer Glass: rocks
From Phoenix bartender.
Similar cocktails
  • Heathen VC — Rye, Sweet vermouth, Armagnac, Bitters, Triple sec, Absinthe
  • Lloyd 100 — Rye, Sweet vermouth, Bourbon, Absinthe, Allspice Dram
  • Great Scott — Sweet vermouth, Calvados, Bourbon, Bitters
  • Scottish Autumn — Rye, Sweet vermouth, Applejack, Drambuie, Bitters
  • The Lorelei — Rye, Sweet vermouth, Cinnamon Schnapps liqueur, Orange bitters
  • "How High the Moon" Manhattan — Rye, Sweet vermouth, Cherry shrub
  • McClellan's Curse — Rye, Sweet vermouth, Absinthe, Bitters, Allspice Dram
  • Corpse Reviver #Rob — Brandy, Apple brandy, Sweet vermouth, Gold rum, Bitters
  • Autumn Leaves — Rye, Sweet vermouth, Apple brandy, Strega, Cinnamon syrup
  • All Good Things — Rye, Sweet vermouth, Añejo rum, Peychaud's Bitters, Herbal liqueur, Fernet Branca


Craig E's picture

Curated: paraphrased

Curated: paraphrased instructions to avoid copyright infringement. 

Suggested brands from the creator: Azuñia, Cana Brava 7, Carpano Antica, Giffard apricot.

drinkingandthinking's picture

Odd flavor profile...

Odd flavor profile... strangely miny... Not bad, but I'm guessing this would taste very different depending on the specific spirits. I used Espolon anejo whiskey barrel aged tequila, Clement select barrel rhum, punt e mes, and Rothman & Winter apricot. I'm sure that a "real" vermouth would make it less bitter and more enjoyable. Also the tequila I used is kinda specific.