Le Bateleur

2 oz Gin, Beefeater

3⁄4 oz Sweet vermouth, Carpano Punt e Mes

1⁄2 oz Strega

1⁄4 oz Cynar

1 ds Bitters, Angostura

Instructions

Stir; strain; coupe; garnish w/ orange twist

History

Cocktail summary

Created by

Alex Day, Death and Co, New York

Year

2008

Is an

authentic recipe

Reference

Death and Co: Modern Cocktail Classics (pg. 165)

Curator

Not yet rated

User rating

4.5 stars

(38 ratings)

Cocktail Book

From other users

Used 1/4 oz Strega and it was plenty sweet. Would be fun to try with different vermouths. Use a big cube.
Yum
Sweet, sophisticated, the Cynar adds a nice bitter turn on the finish.
Excellent moderately-herbal sweet gin stirred drink.
halved the strega for something a bit more bitter
Sweet, but good — ★★★★★
Try Tanqueray Malacca or Tanqueray Bloomsbury in place of Beefeater. Also try Carpano Antica in place of Punt e Mes.

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Comments

DrSid commented on 11/22/2017:

Already exists in the database under "LA bateleur ", very good indeed

lesliec commented on 11/22/2017:

Curated to merge this with the previously-posted La Bateleur. This version is more correct per the D&C book.

Shawn C commented on 10/22/2022:

I picked up the Death & Co book a few days ago, and my Strega arrived today so I gave this one a shot to get some feel for the Strega and the cocktails in the book. (Sampling Strega it seems like a flavorful and interesting somewhat milder version of yellow Chartreuse or Izarra Jaune, both of which I enjoy.) Wow, this drink has an unexpected peppery spiciness about it that really works. The concoction so neatly and coherently ties the components together that I wouldn't sub or change the proportions of any of the base flavors: Punt e Mes/Strega/Cynar. I did use Tanqueray London Dry Gin, but I doubt that altered anything substantially vs Beefeater.

Artur B commented on 3/09/2025:

Substituting Punt e Mes for Antica, doubling Cynar.

Shawn C commented on 3/09/2025:

@ Artur B, that is not a substitution with respect to the vermouth because there is no Antica in this drink. Carpano makes Punt e Mes . Punt e Mes is a style of sweet vermouth that contains substantial added bitters. Difford's describes it as "vermouth amaro" which is apt. It contains quinine in addition to the wormwood, so it is somewhat intermediate in style between a sweet vermouth and a sweet quinquina.

Artur B commented on 6/08/2025:

Also tried Martini Rosso + Cochi Chinato. It's good. May be I'll find Punt a Mes next time.

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