Le Bateleur

2 oz Gin, Beefeater
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Strega
1⁄4 oz Cynar
1 ds Bitters, Angostura
Instructions

Stir; strain; coupe; garnish w/ orange twist

History

A

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Alex Day, Death and Co, New York
Source reference

Death and Co: Modern Cocktail Classics (pg. 165)

Curator rating
Not yet rated
Average rating
4.5 stars
(38 ratings)
From other users
  • Used 1/4 oz Strega and it was plenty sweet. Would be fun to try with different vermouths. Use a big cube.
  • Yum
  • Sweet, sophisticated, the Cynar adds a nice bitter turn on the finish.
  • Excellent moderately-herbal sweet gin stirred drink.
  • halved the strega for something a bit more bitter
  • Sweet, but good — ★★★★★
  • Try Tanqueray Malacca or Tanqueray Bloomsbury in place of Beefeater. Also try Carpano Antica in place of Punt e Mes.
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DrSid commented on 11/22/2017:

Already exists in the database under "LA bateleur ", very good indeed

lesliec commented on 11/22/2017:

Curated to merge this with the previously-posted La Bateleur. This version is more correct per the D&C book.

Shawn C commented on 10/22/2022:

I picked up the Death & Co book a few days ago, and my Strega arrived today so I gave this one a shot to get some feel for the Strega and the cocktails in the book. (Sampling Strega it seems like a flavorful and interesting somewhat milder version of yellow Chartreuse or Izarra Jaune, both of which I enjoy.) Wow, this drink has an unexpected peppery spiciness about it that really works. The concoction so neatly and coherently ties the components together that I wouldn't sub or change the proportions of any of the base flavors: Punt e Mes/Strega/Cynar. I did use Tanqueray London Dry Gin, but I doubt that altered anything substantially vs Beefeater.

Artur B commented on 3/09/2025:

Substituting Punt e Mes for Antica, doubling Cynar.

Shawn C commented on 3/09/2025:

@ Artur B, that is not a substitution with respect to the vermouth because there is no Antica in this drink. Carpano makes Punt e Mes . Punt e Mes is a style of sweet vermouth that contains substantial added bitters. Difford's describes it as "vermouth amaro" which is apt. It contains quinine in addition to the wormwood, so it is somewhat intermediate in style between a sweet vermouth and a sweet quinquina.

Artur B commented on 6/08/2025:

Also tried Martini Rosso + Cochi Chinato. It's good. May be I'll find Punt a Mes next time.

Murder of Crows

1 1⁄2 oz Rye
1⁄2 oz Nocino
3⁄4 oz Grapefruit juice
1⁄4 oz Cinnamon syrup
1 ds Bitters
Instructions

Shake, strain, rocks, garnish with a dehydrated lemon wheel.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Adding to track. Rate after trying it
  • Solid offering!
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Hamilton

1 rinse Herbal liqueur, Pernod
1 1⁄2 oz Scotch, Compass Box Asyla
1⁄2 oz Rum, Havana Club 7
1⁄2 oz Allspice Dram, Bitter Truth
1⁄2 oz Sweet vermouth, Dolin
2 ds Bitters, Bitter Truth Creole
3 Cherry, Luxardo (as garnish)
Instructions

Rinse coupe. Stir, strain, cherries on a pick.

History

Born in the Caribbean, to a French mother, and a Scottish father, Alexander Hamilton ended up transforming the American colonies and their young democracy. This recipe honors that history. It even includes a cherry garnish, for Hamilton's mentor, General Washington.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Jim the Schoolteacher
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • This came off a bit heavy for me - maybe too much of something? Not sure. It's enjoyable but it does pack a punch!
  • Less allspice
  • For glassware challenge, 2017
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Rusty

1 1⁄2 oz Rum, Bacardi 8
1 1⁄2 oz Amontillado Sherry
1⁄4 oz Islay Scotch (peated)
1⁄4 oz Simple syrup (2:1)
1 twst Orange peel (as garnish)
Instructions

Stir, strain over ice, garnish.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Simon Difford, the Cabinet Room, London, England
Source reference

https://www.diffordsguide.com/cocktails/recipe/2567/rusty

Curator rating
2 stars
Average rating
4 stars
(6 ratings)
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Zachary Pearson commented on 5/17/2021:

Curated this - merged two identical drinks together, revised recipe to conform with cited link.

Zachary Pearson commented on 5/17/2021:

I had (basically) the things on hand to make this tonight: Clement VSOP, Gonzalez-Byass Vina AB Amontillado, and Uigeadail. It's fine, but just that. Vaguely lactic/blond tobacco and honey nose, soapy from the sherry aldehydes on the palate with not enough sweetness to balance or feel satisfying. I think I might split the sherry with Benedictine next time. Thanks, Zachary

Zachary Pearson commented on 5/19/2021:

At the risk of getting too far astray here, I really do like this: 1.5 Clement VSOP, 3/4 Benedictine 3/4 Amontillado sherry, 1/2 Uigeadail stir and strain. Thanks, Zachary

Exhumation Cocktail

1 oz Canadian whisky, Crown Royal
1 oz Cynar
1 oz Sweet vermouth, Martini & Rossi
1⁄4 oz Fernet, Leopold Brothers (Fat)
1 ds Cardamom bitters
1 twst Lemon peel
Instructions

Build on rocks

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Grizzly Bear

2 oz Jamaican rum
1 oz Coffee (cold-brewed)
3⁄4 oz Coconut palm syrup
1⁄2 oz Averna
1⁄4 oz Allspice Dram
1 oz Egg white
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake with ice, coupe, garnish.

Notes

Ref. suggests chicory in the coffee, such as Cafe du Monde. This makes for a big drink. Might back down on palm syrup.

Yields Drink
Authenticity
Unknown
Source reference

https://www.reddit.com/r/cocktails/comments/7cbnpl/grizzly_bear_because…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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The Rosedal

2 oz Highland Scotch, Dalmore 12
1 oz Pommeau de Normandie
3⁄4 oz Lemon juice
3 ds Allspice Tincture, Dashfire
1 spg Rosemary (as garnish)
Instructions

Mix all ingredients with ice, serve in a tumbler and garnish with the rosemary twig

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Dunderhead

1 oz Blended Scotch, Famous Grouse
1 oz Rum, Flor de Caña Extra Dry
1⁄2 oz Cynar
1⁄2 oz Cardamaro
1 ds Orange bitters
1⁄4 oz Jamaican rum, Smith & Cross (as float)
1 twst Orange peel (flamed, as garnish)
Instructions

Stir all ingredients except Smith & Cross and strain into a chilled coupe glass.
Float Smith & Cross on top and garnish with a flamed orange peel

Notes

Float the Jamaican Rum for maximum funk effect

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Didn't have Cardamaro, so subbed Amacardo Amaro di Carciofino (using a bit less because of higher ABV) and added 1/2 tsp 2:1 demerara syrup. Quite nice. 4.5.
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Smoke and Spice and Everything Nice

2 oz Mezcal
1 oz Ancho Reyes chile liqueur
3⁄4 oz Lime juice
1⁄2 oz Honey syrup (3:1)
Instructions

Shake, strain into coupe. Dehydrated lime wheel garnish.

Notes

Add habanero bitters for an extra kick.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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Elske Sour

2 cube Honeydew melon (3/4" cubes)
2 oz Pisco, La botija
3⁄4 oz Simple syrup
3⁄4 oz Lime juice
1 ds Kombu tincture
1 rinse Herbal liqueur, Green Chartreuse
Instructions

Build in a shaker, muddle honeydew pieces well.
Rinse chilled stemmed glass with Chartreuse, shake and serve up.

Notes

For the Kombu tincture, take 1 3"x3" piece of kombu and steep in 6 oz vodka for 2 days.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Kyle Davidson, Elske, Chicago, IL, USA
Curator rating
Not yet rated
Average rating
Not yet rated
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