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The Exporter

1 oz Genever, Bols
3⁄4 oz Drambuie
1⁄2 oz Becherovka
1⁄4 oz Falernum
1⁄2 oz Lemon juice
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 twst Lemon peel (expressed and discarded)
Instructions

Shake, strain, neat, twist.

Cocktail summary
Created by
Alex Howell and Josh Taylor, West Bridge, Cambridge, MA.
Year
2013
Is an
authentic recipe
Reference

http://cocktailvirgin.blogspot.com/2013/12/the-exporter.html

Curator
Not yet rated
User rating
4.5 stars
(14 ratings)
Yields Drink

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From other users
  • Good sour - used Jerry Thomas Decanter as sub for whiskey barrel. Combination tastes a lot like it has allspice dram - nice flavor, but I'm not sure that I taste the genever/becherovka/drambuie distinctly.
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Comments
Shawn C commented on 1/07/2024:

While I agree that the Genever is lost behind the rest of the drink as the recipe is written, it isn't the Becherovka that dominates from what I could tell. Instead, the Fee's Whiskey Barrel Aged Bitters seem to impart more cinnamon and baking spice notes than the Becherovka. This is what I gleaned from mistakenly making the cocktail first with Fee's Walnut bitters (thanks to the Expatriot recipe being right above Exporter in "Drunk & Told"). When I remade it with the Whisky Barrel bitters the increase in cinnamon and other masking flavors was noticeable. With the Walnut there was still some slight malt to the body (but not much.)

Although the cocktail is good, I found it to be rather sweet, and I intend to knock the Drambuie down to 1/2 oz to see if the balance is better. At the same time I plan to increase the Genever by 1/4 or even 1/2 oz.