Forgetful Elephant

2 1⁄4 oz Bourbon, Booker's
3⁄4 oz Amaro Abano, Luxardo
1⁄2 oz Orgeat
1 pn Smoked Salt
Instructions

Stir with ice and strain into a rocks glass.

Cocktail summary
Created by
Ted Kilpatrick, No. 9 Park, Boston, Massachusetts (USA)
Is an
authentic recipe
Reference

https://cocktailvirgin.blogspot.com/2012/03/forgetful-elephant.html

Curator
Not yet rated
Average
4.5 stars
(6 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Southern Exposure — Bourbon, Sweet vermouth, Ancho Reyes chile liqueur, Crème de Cacao, Cherry Bark Vanilla Bitters
  • Peace's Rhesus — Rye, Crème de Cacao, Maraschino Liqueur, Cynar, Bitters, Lemon peel
  • Tender Nob — Cognac, Rye, Strega, Amaro Abano, Orgeat, Orange peel, Lemon peel
  • Brave Bootlegger — Rye, Mozart Black, Fernet Branca
  • The Rail Car — Rye, Chicory Liqueur, Orange bitters, Simple syrup, Orange peel
  • Red Eye Old Fashioned — Bourbon, Virgin Islands Rum, Bitters, Coffee syrup, Orange peel
  • Luck Be a Lady — Rye, Bigallet China-China, Chocolate bitters, Islay Scotch, Rich demerara syrup 2:1
  • As The Seasons Grey — Rye, Bourbon, Coffee liqueur, Bitters, Maple syrup, Orange peel
  • Banana Manifesto — Añejo tequila, Crème de Banane, Coconut liqueur, Amaro Nardini, Coffee Pecan Bitters, Orange peel
  • Kentucky Masala — Bourbon, Ginger liqueur, Bitters, Cardamom bitters, Gomme syrup
Comments

The drink is a little sweet. We will try to decrease the orgeat & Abano.

Also, it seems to work better with a large cube in the rocks glass.

Agreement with previous comment about this being rather sweet (three of us who tried this together all had that same impression, although we all liked the drink.) 1/2 oz of syrup (orgeat) is a lot, unless there is citrus or a strong bitter component to balance it. I will probably repeat by knocking the orgeat back to 3/8 or even 1/4 to reduce the sweetness. Other than that, the orgeat's almond and the Abano augment one another favorably.

Also, per Fred Yarm's "Drink & Tell", the drink was created by Ted Kilpatrick at No. 9 Park in Boston, so it should be listed as authentic.

yarm commented on 11/05/2023:

Were the sweet versions made with 130° Bourbon though? With 80-100° Bourbon, it's going to come off differently.

And yes, my book condenses the information in my blog post which is the reference here.

Good point. I made it with 101, but probably should have used the 116.8 Rare Breed instead since I have it on hand. I don't have Booker's, but with that at 126 to 130 proof and 2 1/4 oz it would be one stiff pour at ~94 - 96 proof before dilution, and ~1 2/3 oz of alcohol. I'll give it another go.