1 1⁄2 oz Rye
1⁄2 oz Averna
1⁄2 oz Bitters, Angostura
1⁄4 oz Apple brandy, Lairds
1 rinse Campari
1 twst Orange peel (as garnish)
Instructions

Rinse a rocks glass with Campari. Stir and strain over fresh ice into rinsed glass and garnish with an orange twist.

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Beta Cocktails
Year
2009
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(19 ratings)
YieldsDrink
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From other users
  • A distinctive kind of bitter drink, so that's a plus, but as I feared with so much apricot liqueur (I used R&W), this was a little cough-mediciney. — ★★★
  • Belongs in the category of Vieux Carre and Conference. Balanced, but perhaps a little too sweet only in the most delicate of "too." — ★★★★
  • One of the best modern drinks I have ever had. — ★★★★★
  • Odd. Liked this previously but last time found it way too sweet. Added lemon, which didn't help. — ★★
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Comments

FYI, rations may be off here.  Fred Yarm over at cocktailvirgin has this at 1/2 oz. of Lairds, and Fred's pretty trustworthy in these matters.  Otherwise, pretty tasty drink with big cinnamon notes from the heavy use of Angostura.


I've got a copy of the recipes from the book and the ratios here are correct - it's 1/4 oz Laird's Bonded, though good luck finding that anymore. Thanks,  Zachary


Zachary, I think a few stores in the US still has Laird's Bonded in stock. K&L being one of them.