Stir, strain, up, garnish.
Drank this at the restaurant compere lapin in New Orleans . Fabulous!
Combine ingredients in a shaker with ice, shake vigorously and strain into a chilled glass. Top with bitters.
The reference states 1 oz cold-brew coffee where this one states 1 oz bitters.
Corrected from chocolate bitters to coffee.
Tried with mezcal, Ramazzoti, and agave syrup as a substitute and was very good as well.
Mix in julep cup. Add plentiful crushed ice and garnish.
Experimental Cocktail Club book, p. 148.
Shake, dump, and garnish.
Can also use Plantation Stiggin's Fancy pineapple rum.
I've been making this as a variation for quite a while. I came up with the idea independently, because I was looking for ways to use the delicious Passoã Passion Fruit liqueur, which I use instead of a passion fruit syrup. I still make the standard Jungle Bird recipe more often, but the passion fruit flavor works brilliantly there.
Shake, strain, coupe, top.
A much fuller mouth feel than a French 75.
Muddle sugars, 1 strawberry, peels, maraschino. Add tequila and sherry. Mix briefly with small amount of ice. Pour into double rocks glass. Add crushed ice. Garnish. Add straw.
Death and Co. Pg. 181
Stir, strain, cocktail glass, garnish with a celery leaf (optional).
This drink caught me by surprise, mostly because--I think--I've been drinking and loving amaro-based drinks for the last month. The Aristocrat is decidedly different from those wonderful amari; it's sweeter and lighter in taste. I would drink the Aristocrat before dinner or on a lazy do-nothing afternoon.
There are several reasons why I like this drink: The greatest reason is the St. George terroir gin, which is exquisite to say the least. Its label reads like a who's who in the botanical world: "Douglas fir, California bay laurel, fennel, coastal sage, orris root, angelica root, juniper berries, and other profoundly aromatic botanical ingredients..." Pair a great gin with a top-shelf bianco vermouth by Dolin, and Cynar, plus subtle celery bitterrs, and you have a drink making you want another. So have it, and enjoy it!
In closing, I should add that those who like that amaro bitterness will like this drink because of the St. George gin in combination with the Cynar. If you want less bitterness, use a non-botanical gin such as Tanqueray Ten, Citadelle, or Megellen Blue. "The Aristocrat" is, in my opinion, a cocktail most people will enjoy.
Also yummy with garlic stuffed olives.
Stir and strain into an absinthe-rinsed cocktail glass.
I substituted Ledaig 10 for the whisky and Clément Select Barrel for the rum. This really did capture many of the tastier notes of cigar smoke without being overpoweringly strong in any direction.
A nice balance of complex flavors, eminently drinkable.
I had this as a four-star cocktail for a long time and today I realized I probably make it once a month and tell other cocktail nerds about it. Yeah, that's a five-star cocktail.
I love this review
Absolutely love this cocktail. It really surprised me with how complex it is. Very balanced, does not lean too sweet in my opinion. I highly recommend using Pusser's Rum in this. I also prefer to do 1.5 oz rum instead of 1.75. Can't recommend this cocktail enough!
Pretty sure this is supposed to have a dash of Ango.
Per comment and linked reference, added the missing bitters. Thanks!
Reminds me of a slightly sweeter less smokey, Islay Rob Roy (AKA Smokey Rob Roy). It has more complexity from the Beny D, Cynar & Absinthe compared to Sweet V. A great Rum, non-tiki, cocktail with layers of flavors and room to improvise depending on your sweet/dry pallet. Next time I'll try 1 & 1/2 oz Rum (I used El Dorado 15), 1/2 oz Islay scotch, equal parts Beny D & Cynar totaling 3/4 oz.
Stir, strain, cocktail glass, garnish.