Instructions

Shake, strain, float bitters on top of drink, flame orange peel over top.

Cocktail summary
Created by
Zachary Pearson
Year
2011
Is the
author's original creation
Curator
Not yet rated
Average
3.5 stars
(9 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • The lemon does not bring it together. — ★★
  • Very good complex cocktail for the Islay lover. — ★★★★
Similar cocktails
  • Michigander — Apple brandy, Cynar, Lemon juice, Honey syrup, Grapefruit peel
  • Scotland Yard — Cynar, Scotch, Lemon juice
  • To Hell with Spain — Cynar, Rye, Cherry Liqueur, Absinthe, Bitters, Lemon juice
  • Faux Fruit — Rye, Cynar, Bitters, Egg white, Lemon juice, Rich simple syrup 2:1
  • Peralta — Rye, Cynar, Herbal liqueur, Bitters, Grapefruit juice, Lemon juice, Grapefruit peel
  • Machine Gun Etiquette — Scotch, Apple brandy, Fino sherry, Cynar, Peychaud's Bitters, Apricot liqueur, Orange peel
  • Choke Let Malt — Scotch, Cynar, Pale Ale, Bitters
  • Tobacco Road #1 — Mezcal, Cynar, Fino sherry, Peychaud's Bitters, Grapefruit peel, Salt
Comments
Dan commented on 2/11/2011:

Fascinating cocktail. I was initially skeptical about the Islay Scotch. I often find that Islay-heavy cocktails are good, but not as good as a nice Islay neat. I made it as stated (1:1:0.5:0.5), except with Bowmore Legend.

This drink however brings together the disparate flavors of the bitter, spicy Punt e Mes, the bitter, savory Cynar, and the smoky Scotch. I thought that maybe the Lemon would be the odd man out, and I tasted the drink at room temperature before adding the lemon. It was very good. I usually don't like sweeter drinks, but I found it very appealing without the lemon. The lemon does add both brightness and the actual lemon notes, which complements the Cynar. It reduces the bitterness a bit, but there is sufficient bitterness to retain interest. It also lends a nice transition, with the smoke and acid and lemon flavors giving way to the lingering bitterness. A good sipper.

I had two thoughts for other directions to try. The first would be substituting lemon bitters for the lemon, and garnishing with a huge expressed lemon peel. The second was to try Xocolatl Mole bitters becauese I think the bitter cacao flavor would go well with the peaty scotch and the Punt e Mes spice.

As written this is a very good cocktail, and a surprise as well.


So I made this again, with the sub of Bittermens Xocolatl Mole Bitters, as Dan suggested. I still like the flamed orange peel, though. With the addition of the Mole Bitters, the drink is more cohesive.

I liked the sweetness of the Fee's Whiskey Barrel Aged 09, but the cocktail is now firmed on the back end by the bitters - it's citrus fruit up front, smoky/tobacco in the midpalate, then bitter and chocolatey that lingers. I like this. I'm changing the recipe entry to Xocolatl Mole Bitters... now for a name ;)