3⁄4 oz Rye, Wild Turkey
3⁄4 oz Aperol
2 bsp Simple syrup (Infused - see note)
1 bsp Herbal liqueur, Green Chartreuse

Stir on good ice, strain and smile.
Very well enjoyed from a wineglass or an ample sized (not too large) snifter.


To make the infused simple syrup, take 1 part each sugar, water and either raspberries or blackberries. Bring to a boil and strain, pressing on the fruit to extract the liquid.

Cocktail summary
Picture of Red Eyen
2011 Kindred Cocktails
Created by
David Porcaro, Oakland Art Novelty Company, Ferndale, MI (N. of Detroit)
Is the
author's original creation
Not yet rated
5 stars
(2 ratings)
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Dan commented on 2/22/2012:

Curated slightly to clean up the capitalization. I don't know what <1:1:1> means for the syrup. Do you mean 1:1:1 water, sugar, and fruit?

Also, this drink sounds extremely sweet, even for a dessert drink. Aperol by itself is quite sweet, and 1:1 with the rye, adding 1/3 oz of syrup seems like a lot, no?

Cleaned up the syrup - I'm assuming you meant equal parts sugar, water and fruit. Moved instructions for the syrup to Notes. Oh, and should this be "Red Eye" instead of "Red Eyen"?



red eyen is a synonym for alcohol or cock-tail. id like to hear what you think of it upon tasting. thanks again for the cocktail theory essay. making the lactart "agnostic monk" was a direct result of those readings. cheers

its a bit sweet.. also a bit bitter on the finish.... im not in love with peychauds for this but its more pleasing than my other on hand options. i actually literally ordered three more types of bitters yesterday just because of this beverage. but extremely sweet? no

I've got to pick up raspberries, but I think I'll try it this weekend. Interestingly enough, I picked up Lactart this week because of your drink - it's interesting stuff.



the lactart is TONS of fun to play with, i am so glad you got it! i cant tell you how amused i was at first tasting the stuff..... i kept turning it over and over in my mind.... flavorless acidity... the possibilities! thank you again and again for your articles... honestly they were the direct inspiration for the drink i made with that substance. try it on a nice anejo margerita and watch how beautifully the flavor of the tequilla comes out without the lime. a half dash at a time and taste taste taste as you add. its so exciting to me watching flavors meld apart and back together when making drinks. its so much more fun than cooking! cheers!