3⁄4 oz Rye, Old Overholt
3⁄4 oz Cynar
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Lemon juice
1 ds Bitters (Deep Elum house)
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain, coupe, straight up, garnish

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Evan Harrison, Deep Ellum, Boston, MA
Year
2010
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(11 ratings)
YieldsDrink
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From other users
  • Hard to go too wrong with a bunch of solid ingredients. Sweeter than I expected. — ★★★★
  • Used Peychaud's bitter instead and equal parts lemon and grapefruit juice — ★★★
  • Made with Finger Lakes Distilling high-rye Bourbon and Fee WBA bittters. Very good, slightly bitter, complex, and interesting. Use regular Angostura next time to prevent the bitters from dominating. — ★★★★★
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Comments

herbal, mildly bitter, and bright- like this a lot. Though the I didn't know what a dash of orange and grapefruit meant (bitters?), I assume a typo- so I had to skip that part.


Dan commented on 9/24/2011:

Apologies for the inaccuracies, now corrected. I'm not sure what Deep Elum's house aromatic bitters are like, but I think regular Angostura or similar would work well. Attribution corrected. Gratitude to Cocktail Virgin Slut's excellent blog.