The Corsican

1 oz Bourbon, Buffalo Trace
1 oz Añejo rum, Cruzan Single Barrel
12 oz Falernum, Velvet Falernum
12 oz Sweet vermouth, Dolin
3 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (for garnish)
Stir, strain, straight up, coupe, garnish
"Alex Smith, bar manager at Honor Kitchen & Cocktails, says that The Corsican is the East Bay bar's most popular cocktail."
From other users
  • Spices, orange — ☆☆☆☆☆
  • Made with Pyrat XO. Accessible though strong. Sweet and orangey. Often boozy + orangey = medicinal, but likably not here. The falernum is ingenious key here. — ☆☆☆☆
  • Made one of these with Maker's Mark, A.H. Riise Danish Navy Rum, and Martini sweet vermouth. It was excellent. I'll be trying other variations. I think the whiskey/rum/falernum combination is excellent. — ☆☆☆☆☆
  • Good, but a tad sweet. Blanc vermouth instead? — ☆☆☆
  • Accidentally used Cruzan Black Strap and did not regret it one bit. — ☆☆☆☆☆
  • Used Bulleit 10, Mt. Gay Eclipse, Vya Vermouth. Very nice. — ☆☆☆☆
  • Subtle and satisfying. The ingredients can be slightly modified and/or substituted to create an equally great drink with what you have on hand. — ☆☆☆☆☆
  • Have to try with something other than Australian rum. — ☆☆☆
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Kindred Cocktails's picture

Curated to conform to

Curated to conform to reference, reducing vermouth and falernum from 1 oz to 1/2 oz. Also removed excessive quote from source for copyright reasons. Added attribution details.