1 1⁄2 oz Rye, James E. Pepper
1⁄2 oz Bigallet China-China
1 twst Orange peel (as garnish)
Instructions

Stir, strain, neat, twist.

Cocktail summary
Created by
Sean Maher, Barrel House American Bar, Beverly, MA.
Year
2014
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(14 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • On ice
Similar cocktails
  • Floridita Special — Rye, Sweet vermouth, Amer Picon, Triple sec, Bitters, Sugar
  • Bonal & Rye — Rye, Bonal Gentiane Quina, Triple sec, Orange bitters, Bitters, Orange peel
  • Grounds for Separation — Bourbon, Aperol, Averna, Sweet vermouth, Bitters
  • St. Jack — Rye, Bonal Gentiane Quina, Orange Curaçao, Orange bitters
  • Boulevard des Rêves — Bourbon, Sweet vermouth, Campari, Rum
  • Liberal (Averna) — Bourbon, Sweet vermouth, Averna, Orange bitters
  • The Bellman — Rye, Sweet vermouth, Gran Classico, Bitters, Bigallet China-China, Orange peel
  • European tryad — Whiskey, Strega, Suze, Amaro, Orange cream citrate
  • Heathen VC — Rye, Armagnac, Sweet vermouth, Triple sec, Bitters, Absinthe
  • 1795 — Rye, Campari, Aperol, Sweet vermouth, Bitters
Comments
Dan commented on 9/06/2014:

Superb. Made with Punt e Mes. I added 1/2 oz dry vermouth to re-balance the sugar.


Very good, similar to a traditional Liberal cocktail, but with a slightly darker/more bitter backbone. Made with spec'ed ingredients except for using Rittenhouse 100 Rye. The Bigallet/Cocchi di Torino/Bonal trio creates a good flavor balance of dark cacao, semi-bitter orange, along with red grape/wine. With the rye there is some pepper/heat up front that ably counters the initial sweetness. Rich clear brown/amber hue.