Stir, strain into a rocks glass with one large cube, garnish with grapefruit peel.

Cocktail summary
Posted by bwian on
Created by
Leo Robitschek, NoMad Hotel, New York City
Is an
authentic recipe
Not yet rated
4 stars
(9 ratings)
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4.5 out of 5, but bumping to 5 because it is so surprising and different. The botanicals (primarily caraway) of the Linie and the peat of the Laphroaig work with the gentian in the Cocchi Americano to create an engaging bittersweet flavor that is hard to describe until you taste it. It reminds me of some citrusy Suze/Aveze/Salers cocktails with a bitter lemon/grapefruit pithiness, yet having the broader wine base of Cocchi Americano and a modest peat contribution that somehow incorporates seamlessly with the rest. The orange liqueur (I used Cointreau) provides substantial sweetness to offset the more bitter an peaty notes.