Letters of Marque

1 oz Trinidad rum, Scarlet Ibis
1 oz Cynar
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Galliano
1 twst Orange peel (Flamed)
Instructions

Stir with ice, strain into a coupe or cocktail glass, and garnish with flamed orange oils from a twist.

Cocktail summary
Created by
Jerry Slater, H. Harper Station, Atlanta
Is an
authentic recipe
Reference

http://cocktailvirgin.blogspot.com/2016/12/letters-of-marque.html

Curator
Not yet rated
Average
4 stars
(16 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • 4: for using Rhum Barbancourt, 3 if Guyanan rum is used (too carameley) - lesson: don't use carameley rums. Standard Mount Gay is a 4.
  • I am feeling the stirred rum cocktails. This one is solid but unsurprising. Made with Havana Club 7.
  • Used Angostura 1824
Similar cocktails
  • Paynal — Reposado Tequila, Cynar, Apricot liqueur, Orange juice
  • The Warning Label — Demerara Rum, Cynar, Sweet vermouth, Orange bitters, Grapefruit bitters, Campari, Lemon peel
  • Cynar Julep — Cynar, Rum, Rich demerara syrup 2:1, Mint
  • Baroque & Famous — Rum, Cynar, Sweet vermouth, Bitters, Orange bitters
  • The Art of Choke — Cynar, Rum, Herbal liqueur, Bitters, Rich demerara syrup 2:1, Lime juice, Mint
  • A Long Day — Añejo tequila, Cynar, Sweet vermouth, Orange bitters, Grapefruit bitters
  • No Mint Bittered Cynar Julep — Rum, Cynar, Branca Menta, Bitters, Demerara syrup, Lime
  • Midnight Cicada — Cynar, Nocino, Virgin Islands Rum, Lemon juice, Orange flower water, Lemon peel, Orange peel
  • Banana Clipper — Haitian Rum, Cynar, Pineapple rum, Crème de Banane, Bitters, Lemon peel
  • Embajador — Dark rum, Cynar, Bitters, Brown sugar coffee syrup
Comments

Very nice. Plantation overproof and cointreau. A bit sweet. But these are not the proper ingredients.

4 stars and will try again.

HallA commented on 8/27/2020:

Three and a half star.  Agree with avoiding caramely rum.. I did it with barbancourt and still a bit too sweet.  Would probably dial back the cynar to 3/4.

This is among the best stirred-and-served-neat rum cocktails I've ever had. For the rum component I used my infinity bottle of aged rums (mostly a blend of Barbados and Venezuelan rums). Cynar and rum is a wonderful combination.