1 oz Guatemalan rum, Zacapa 23
1⁄2 oz Islands Scotch, Talisker
1⁄2 oz Cynar
2 ds Bitters (Plum Bitters)
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain over rocks in a teacup, express and discard orange peel, garnish with a dried dragoneye.

History

Created for the 2013 Diageo World Class Competition.

Cocktail summary
Created by
Kae Yin, Taiwan.
Year
2013
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(1 rating)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Mexican Radio — Reposado Tequila, Cynar, Apricot liqueur, Bitters
  • Santucci — Reposado Tequila, Sweet vermouth, Cynar, Mezcal, Cucumber
  • Per Umberto — Trinidad rum, Cynar, Campari, Meyer lemon juice
  • Kirkwood — Rye, Sweet vermouth, Elderflower liqueur, Cynar, Grapefruit bitters
  • Chokehold — Bourbon, Cynar, Sweet vermouth, Elderflower liqueur, Orange bitters, Orange peel
  • Maloney No. 3 — Bourbon, Sweet vermouth, Cynar, Herbal liqueur
  • Starrett Cocktail — Cognac, Demerara Rum, Genever, Cynar, Amaretto, Bitters, Lemon peel
  • Madame Mustache — Rhum Agricole, Drambuie, Cynar, Bitters, Grapefruit peel
  • Obvious Triticale — Rye, Cynar, Manzanilla sherry, Mirabelle eau-de-vie, Falernum, Bitters, Absinthe
  • Autumn Evening — Bourbon, Ginger liqueur, Cynar, Orange bitters
Comments