1 oz Cynar
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Galliano
1 twst Orange peel (Flamed)

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
Not yet rated
4 stars
(17 ratings)
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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
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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.