1 1⁄2 oz Cynar
1⁄2 oz Lemon juice
Instructions

Shake, strain, rocks, low-ball

Notes

Substitute 2:1 Barbancourt 5-star: Smith & Cross for the Scarlet Ibis

History

Original version: 1:1:1 Scarlet Ibis rum: Cynar: Zirbenz, dash homemade grapefruit bitters

Cocktail summary
Posted by Dan on
Created by
Andy Arrington, thirtyoneknots, eGullet, adapted by Dan Chadwick
Year
2010
Is an
altered recipe
Curator
Not yet rated
Average
3.5 stars
(13 ratings)
YieldsDrink
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From other users
  • Made with Don Q 151 rum and added 2 ds fee bros rhubarb bitters. Very good use of zirbenz and well balanced with cynar and rum - not too bitter, not too piney. Very nice!
  • Very bittter/hogo Lost the pine completely. Used the Smith & Cross / Babancourt substitution for Scarlet Ibis. Would use a sweeter rum + more Pine.
  • Would give it 3.5 stars if I could. Might try it with a sweeter rum, as someone else suggested. I like bitter, but tastes a little sharp as is.
  • Very innovative. The woody pine flavors are obvious, but not overpowering. The lemon blends the flavors and take a bit of the bit out of the bitter, while temperating the sweetness of the Cynar and liqueur. Great drink. — ★★★★
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Comments

Haven't made this as specified, so I won't rate it. I have made the link referenced 1:1:1 w/ Angostura & Grapefruit bitters, and that is quite good, although bracingly cedar bitter in nature with some offsetting sweetness. The recipe for the cocktail provided here looks unbalanced by comparison. I don't see what the lemon juice would do other than make a bitter dominated cocktail astringently sour and unbalanced. I don't see how the acidity would work at all in this drink. In a sweet cocktail it would be a good call, but not here.