1 oz Rye
1 twst Orange peel (as garnish)

Stir, strain, rock, twist.

Cocktail summary
Created by
Rafa García Febles, NYC.
Is the
author's original creation
4 stars
4 stars
(20 ratings)
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From other users
  • Very nice. Complex. — ★★★★
  • Bulleit — ★★★★
  • Fascinating mix of flavors. In the neighborhood of a 1794 but lighter and zippier. — ★★★★★
Similar cocktails
  • Gerty — Rye, Peychaud's Bitters, Pastis, Simple syrup, Lemon peel
bevx commented on 3/08/2013:

Lovely and unique. Out of Punt e Mes and oranges, so I subbed 1/2 oz Cocchi di Torino & 1/4 oz Campari and skipped the garnish... So, yeah, a slightly different drink than intended, but still quite delicious. There's a minty-carraway thing going on that I'm really digging... Used the new Dickel Rye -- do you have a preference, DrunkLab?

I used Redemption Rye, which is the same juice (LDI) as the Dickel, and also found that cool mint/carraway accord you mention... going to try this with Rittenhouse 100 once I buy another bottle this weekend, the added proof should stand up nicely to the other ingredients. Glad you liked it! And I can't take too much credit for it being unique; I just took the recipe from the Fritz, subbed rye for the gin, and cut back slightly on the Maraschino. Still, I think I prefer it this way, and I'm glad it worked for you even with your (smart) substitutions.

bevx commented on 3/08/2013:

While I haven't yet tried the Fritz or its predecessor, the Gerty, I guess by "unique," I meant the flavor profile. I would assume that the gin botanicals in the Fritz and the Pastis in the Gerty would be more present in those variations. The carraway flavor is neat to me because of its association to rye bread--my 2nd favorite use of that grain. ;P

Well in that case I agree--especially about the bread.

I'd like to try this with a half ounce of Bénédictine in place of the Maraschino, as a kind of nouveau Vieux Carré.... If anyone has any success with that variation, let me know! I need to acquire a bottle of Bénédictine first.

jaba commented on 2/20/2014:

Well this was just fantastic. I made i with bourbon instead of rye, because that's what my guest prefers, but I can see how the spice of the rye would elevate it further.

Quite nice anise notes to a Redhook variant. I might try 1/2 oz dry vermouth for sugar balance next time.

Made this tonight with Bulleit Rye, delicious. Just bought my first bottle of Luxardo yesterday (I know, I know) and this has me off to a great start.

jaba commented on 9/22/2015:

I tried this with Benedictine, instead of Maraschino, as suggested by Rafa. It's fantastic, if a touch sweet. Another great use of Benedictine (so far I know of only two: this and the Vieux Carre).