Stir, shoot.
Renamed to disambiguate from the Pouring Ribbons drink of the same name.
Stir, strain, up in a cocktail glass.
Twist the lemon over the drink, rub the rim, and drop it in.
Creator recommends Siete Leguas or Siembra Azul tequila. My modest Jimador served quite satisfactorily!
Post article notes that "Improved" was a 19th-century label for drinks with maraschino (or absinthe).
Stir with ice and strain into a cocktail glass.
Recipe specifies Diabolique brand bourbon and Lacuesta brand vermouth. I made it with Eagle Rare 10 yr and Carpano Antica Formula and thought it worked well.
Just an FYI here, Diabolique is an infused bourbon, so it's not replaceable. That said, if the drink works with regular bourbon, it works - though I would call this an altered recipe.
Interesting. - I had no idea. What is it infused with? I've never seen it in the stores here in TN.
"whole Black Mission figs, vanilla beans, cinnamon sticks and our blend of herbs and spices"
I had a taste probably six years ago and it didn't do much for me, though I don't recall the flavor. It's from MA, and I don't know how widely available it is.
Ok, thanks. I changed this entry to "altered", per your suggestion. I thought it was a pretty decent drink even with non-infused bourbon.
Diabolique was used because we have a cordials license at Estragon and that was the only bourbon we could serve. Try it with rye as well if you want it a little more spice-forward.
Try the following modification for something that I think carries some of the character of the original recipe (which I have not tried.) The fig is essential here as it creates something new and distinctive, and works well with the Kummel:
I don't have Diabolique bourbon and the recipe is inexplicably short 1/2 oz on the bourbon anyway, so I subbed in 1/2 oz of Namia et Fils' Mahia for the fig aroma, flavor and finish. I subbed Cocchi di Torino for the Lacuesta Rojo (which is reportedly similar in flavor profile, but drier.) The result was a very good and interesting riff on the Boulevardier. The fig aroma is prominent, and the fig creates a much longer extended bitter finish with the Campari. The caraway and cumin in the Kummel were also evident mid-sip. Complex with a long finish.
I have been wanting to try the Lacuesta and Reus Spanish vermouths, and this drink is the impetus I need to source some.
Did not find Campari and Kümmel as surprise dialog partners.
Build in a glass over cracked or crushed, including the shells of the spent limes, and top with soda.
Winship's attempt at recreating the original recipe, a stiff mix of lemon- or limeade and absinthe, served by the historical Dr. Funk to his patients in Polynesia. Some will prefer it with less lime juice.
Peel the orange and place the peel around the inside of a cocktail glass rimmed with sugar. Stir and strain the cocktail into the prepared glass.
Pretty nice together, didn't blow me away, but a solid 3 star drink. I may have liked it a bit tarter, but I'd fade that way usually anyway.
Shake, strain over crushed ice and soda in a hurricane glass, garnish with a broken paper parasol and an orange wheel.
Shake, strain, up, garnish with the drops of Ardbeg and a cinnamon-dusted apple slice.
Winner of the North East regional semifinal in this year's Broker's Bowler Cup and a finalist for the prize at Tales.
Shake with ice and strain into a cocktail glass. Garnish with a lime wheel.
Stir with cracked ice like a mint julep, grate a flicker of nutmeg on top, place a plump-with-booze homemade cherry on top.
Shake, strain, up. Lemon twist garnish optional.
Inspired by the Trinidad Sour
Delicious. Cinnamon was an inspired choice. Interestingly, as it warmed it got quite lemony, despite the large amounts of other strong ingredients. Lovely color too.
Thanks, glad you like! The cinnamon syrup was the one part I wasn't so sure about at first; I almost kept the Trinidad's orgeat... I sipped mine pretty quickly, so I don't think it had time to warm much (heh, oops). I'll look for that extra lemoniness next time.
I made it at my bar and the color got lots of stares from my guests.
When trying a new drink that calls for a full ounce of Peychaud's, I fully approve of you using <em>someone else's.</em> ;)
But lordy, yes... The color! If I hadn't lost interest in <em>True Blood</em> years ago, I might've called it the Bon Temps Sour.
Same name is used for a different semi-popular amaro cocktail. Attributed to Joaquín Simó of Pouring Ribbons, ca. 2013:
1 oz cynar
1 oz mezcal
1 oz bonal
1 dash mole biters
Stir, strain, no garnish.