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Bombardier

1 1⁄2 oz Rye
3⁄4 oz Campari
3⁄4 oz Coffee liqueur
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rock, twist.

History

Boulevardier with Revolver in Left Hand in Nolita, 1794.

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2013
Is the
author's original creation
Curator
Not yet rated
User rating
4.5 stars
(45 ratings)
Yields Drink

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From other users
  • Subbed aperol for Campari Was worried about sweetness, so cut aperol and coffee to .5 oz Still sweet.. Lemon around rim was good — ★★★
  • bittersweet!
  • Best solution - Punt e Mes at 0.25 oz and Cherry Heering added at 0.25 oz.
  • I like this one, and the coffee and campari work well together. I do find it to be a little too rich/sweet. I'd make it again, but maybe tinker a little bit to lower the sweetness.
  • Made with Antica. My Kahlua made this initially very syrupy, but the chocolatey bitterness swept in quickly. Really interesting drink. Lemon zest on rim is key. — ★★★★★
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Comments
Dan commented on 8/22/2014:

Not a huge coffee cocktail guy. I played with this a bit:

2 oz rye
3/4 oz Campari
3/8 oz Coffee liqueur (St George)
3/8 oz dry vermouth
3/8 oz Punt e Mes
1 d mole bitters

I liked this very much.

DrunkLab commented on 8/22/2014:

Looks good. How's the St. George coffee liqueur?

bvankammen commented on 3/23/2015:

Good balance.  The homemade coffee liqueur I'm using is quite flavorful, and it tends to overwhelm.  I'd use 1/2 ounce of it at most next time I make the drink.

bkaiser commented on 5/15/2020:

Fantastic drink. The coffee/chocolate with the Campari is a brilliant combination of bitter flavors. I used homemade coffee liqueur and Fee Bros. aztec chocolate bitters.

HallA commented on 9/01/2020:

Made with cocchi de torino and patron cafe xo.  Delightful balance of sweet and bitter.