34 oz Rye, Old Overholt
34 oz Cynar
34 oz Yellow Chartreuse
12 oz Grapefruit juice
14 oz Lemon juice
1 ds Bitters (Deep Elum house)
1 twst Grapefruit peel (as garnish)
Shake, strain, coupe, straight up, garnish
From other users
  • 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. — ☆☆☆☆☆
  • Used Peychaud's bitter instead and equal parts lemon and grapefruit juice — ☆☆☆
  • Hard to go too wrong with a bunch of solid ingredients. Sweeter than I expected. — ☆☆☆☆
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christina in tacoma's picture

herbal, mildly bitter, and

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.

Apologies for the

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.