1 oz Bourbon
12 oz Sweet vermouth
12 oz Curaçao
34 oz Lime juice
1 lf Mint (as garnish)
1 wdg Lime (as garnish)
Shake, strain, straight up, cocktail glass, garnish
This is Ted Haigh's preferred version. Another version omits the Curaçao and reduces the lime to 1/2 oz.
From other users
  • Used Punt e Mes. Reduce lime to 1/2 oz. — ☆☆☆☆
  • Overly sour, didn't quite work for me. — ☆☆
  • 0.5 oz lime and Punt E Mes seems to be the way to go. — ☆☆☆☆
  • A bit too tart. Reduce the lime to 1/2 oz and serve with a sugar rim. — ☆☆☆
  • Made with 1/2oz. lime (which was plenty) and Punt e Mes. Not sure the bitterness really fit in--might be worth trying with Carpano Antica. — ☆☆☆
  • reduce lime juice — ☆☆
  • Made this with a Solerno blood orange liqueur which really goes well with the brightness of the lime. Definitely .5 oz — ☆☆☆☆☆
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This is one of my favorite drinks out of Ted Haigh's Vintage Spirits and Forgotten Cocktails. The Haigh recipe calls for an extra quarter ounce of lime juice and 1/2 ounce of curacao. I didn't have that good of a curacao on hand when I made it, but it still came out decent. Floating a mint leaf on top was key.

Thanks for tip.

There are several versions of this cocktail. I have updated it to reflect the preference of Ted Haigh, and added a source reference to his excellent book.

Just made this with Carpano Antica. Excellent.