Challenge Accepted

1 1⁄2 oz Fernet Branca
1 1⁄4 oz Crème de Cacao
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Tuaca
Yields Drink
Authenticity
Altered recipe
Creator
Variant of the Jesse Held creation
Source reference

Parlour Bar Minneapolis

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Try with maraschino and Tripple sec
  • Feared it would be too sweet, but the Fernet bitterness helps. Definitely desserty though. — ★★★★★
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  • Super Id — Fernet Branca, Crème de Noyaux, Campari
kvetcha commented on 1/23/2025:

Made this with Licor 43 in place of Tuaca. Desserty, but very delicious - kinda like an herbal-medicinal thin mint.

The Sovereign

1 1⁄2 oz Rye, Rittenhouse
3⁄4 oz Ramazzotti
3⁄4 oz Coconut liqueur, Kalani (Don't use Malibu)
1⁄2 oz Herbal liqueur, Green Chartreuse
Yields Drink
Authenticity
Authentic recipe
Creator
Mike Ryan
Source reference

Sable Chicago

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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  • (the) Carson — Cognac, Suze, Herbal liqueur, Cynar, Aztec Chocolate bitters
  • Ys Street Band — Demerara Rum, Scotch, Apple brandy, Zwack Unicum, Bénédictine, Ginger-Honey Syrup, Lemon peel
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Oakenshield

3 oz Scotch
1 oz Cynar
1 oz Walnut Liqueur, Nocello
1 pn Salt
Instructions

Make sure salt dissolves before adding ice. Orange peel garnish

Yields Drink
Authenticity
Unknown
Creator
Pip Hanson
Source reference

Marvel Bar

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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  • Bitter Nail — Scotch, Drambuie, Cynar, Campari
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  • Fair Trade — Scotch, Cynar, Coffee liqueur, Orange bitters, Lemon peel
  • Cherry Almond Gallette — Bourbon, Cynar, Cherry Liqueur, Bitters, Orgeat
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Morricone

1 1⁄2 oz Añejo tequila
1 1⁄2 oz Campari
1 ds Orange bitters
1 t Mezcal (Cacao-Nib Infused)
Instructions

Build and stir.

Notes

Cacao-Nib Mezcal: Combine 1 liter of smoky Mezcal with 8 ounces of ground cacao nibs in a large Mason jar. Let rest for 24 hours, then strain through a coffee filter

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Pip Hanson
Source reference

http://imbibemagazine.com/morricone-recipe/

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • Excellent and complex drink. I made this with chocolate bitters + mezcal. I personally also prefer subbing Gran Classico for Campari.
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  • Per Sempre — Cognac, Campari, Amaro Nonino, Orange bitters, Orange peel
  • John the Revelator — Bourbon, Suze, Amaro Montenegro, Orange bitters
jensck commented on 3/29/2017:

This is a brilliant drink, one of my all-time favorites when it's made well.

FWIW, I'm not sure about the Peychauds bitters. The Northstar Cocktails book has it listed as orange bitters, and that's how it's always been made whenever I've had it at Marvel.

Zachary Pearson commented on 3/29/2017:

Curated this slightly - added source citation, changed Peychaud's bitters to orange bitters.  Thanks,  Zachary

OldFashionedCock commented on 10/15/2024:

It tastes good, but it is Campari dominant to the extent I was weighing the pros and cons of drinking straight Campari. Admittedly there are obvious differences, but I don't believe it merits the effort.

Quartermaster (Gin Joint)

1 oz Trinidad rum, Zaya
3⁄4 oz Irish whiskey, Jameson
1 oz Cardamaro
1⁄2 oz Cynar
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Campari
2 ds Bitters, Bittermens Xocolatl Mole (Half eye dropper)
Yields Drink
Authenticity
Authentic recipe
Creator
Jared Lane
Source reference

Gin Joint Charleston

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Very well balanced for this many complex ingredients. Tasty sipper!
  • Strong. Very Good. I've never had a drink with both Carmpari and Cynar that was only a bit bitter on the finish. Very nice combo.
  • Complex, boozy but sweet, very drinkable — ★★★★
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  • Dunderhead — Blended Scotch, Rum, Cynar, Cardamaro, Jamaican rum, Orange bitters, Orange peel
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Kissed by Fire

2 oz Blended Scotch, Famous Grouse
1 oz Ginger liqueur, Domaine de Canton
2 ds Bitters, Bittermens Xocolatl Mole
1 ds Bitters, Regans' orange bitters
1 ds Pepper tincture, Scrappy's Firewater Tincture
1⁄4 oz Islay Scotch, Laphroaig Quarter Cask
1 twst Orange peel (Flamed, as garnish)
Instructions

In a mixing glass, combine blended scotch, ginger liqueur, and bitters, then fill with ice and stir just until chilled, about 20 seconds.

Strain into a old-fashioned glass with one large cube of ice. Float the Islay scotch.

Flame orange peel over drink and drop in.

If desired, add a couple of drops of aromatic bitters in the middle of the glass. Valar morghulis!

Notes

An old fashioned variant. If you've got a spicy ginger syrup handy, sub out for the Canton.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Drew Fields
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
Similar cocktails
Zachary Pearson commented on 6/11/2014:

Curated this slightly: removed "fresh" from peels, we assume that. Changed the Orange Bitters to Gin Barrel Aged, instead of Gin Aged.

Thanks,

Zachary

Slapping Incident

2 1⁄2 oz Rye, Rittenhouse
1⁄2 oz Faretti Biscotti
1 oz Fernet Branca
1 oz Sorghum Syrup
1 1⁄2 oz Lime juice
1 pn Sea salt
1 pn Black pepper (Cracked)
1 spl Tonic water
Instructions

Top with Tonic Water. Stir in Salt and Pepper

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Starfish & Coffee — Bourbon, Aperol, Coffee Pecan Bitters, Lemon juice, Egg white, Blackberry preserves, Star anise, Grade B maple syrup
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  • War Cobra — Bourbon, Reposado Tequila, Triple sec, Cardamom bitters, Absinthe, Demerara syrup, Lemon juice
  • One Night — Speyside Scotch, Allspice Dram, Bitters, Lemon juice, Simple syrup, Egg white, Violet water
  • Centaur — Cognac, Bitters, Lime juice, Ginger ale, Simple syrup, Mint
Zachary Pearson commented on 6/10/2014:

Is this meant to go into a 10 ounce Collins glass? If so, can we call a "splash" of tonic about 2 ounces?

Thanks,

Zachary

Pray Tell

2 oz Rye, Rittenhouse
1 oz Sweet vermouth, Carpano Punt e Mes
1 t Herbal liqueur, Green Chartreuse
1 t Fernet Branca
1 ds Bitters, Bittermens Xocolatl Mole
1 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Garnish with orange peel.

Yields Drink
Authenticity
Your original creation
Creator
Lord Marl
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Just the right amount of fernet!
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Ligurian Sea

1 oz Gin, Plymouth
1 oz Cynar
1 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Absinthe
3⁄4 oz Water (Very Cold)
Instructions

Create a "louche" with Absinthe and Water. Slowly pour on top of "Negroni" as a floater.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Casey
Source reference

McCrady's Charleston

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Looks great! Right up there with the New York Sour in the "great cocktails to make at someone's house when they have almost nothing in their liquor cabinet" category!
  • Very good. Absinthe plays nice w/the cola-ish cin cyn underneath.
  • I have made this several times and it's a great excuse to keep absinthe around! I've been using Pacifique Absynth, Cynar 70, Donlin's sweet, and beefeater gin. I put a little ice in a rocks glass to help with the floater.
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Halcyon

3 oz Bourbon, Bulleit
1 oz Cynar
1⁄2 oz Walnut Liqueur, Nocello
1⁄2 oz Licor 43
1⁄4 oz Cherry Liqueur, Cherry Heering
1 ds Absinthe
1 pn Salt
1 twst Orange peel (optional, as garnish)
Instructions

Make sure salt mostly dissolves before adding ice. Orange peel garnish optional.

Notes

Salt Solution works fine too.

Yields Drink
Authenticity
Your original creation
Creator
Lord Marl
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Half portions, Maker's or Woodford work well, 101 Wild Turkey not so much. No more than 10 grains of salt
  • Made as 1/2 portion; used Tuaca for Licor 43. Made with Nocino, not Nocello
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Zachary Pearson commented on 6/10/2014:

Curated this: removed "Herb liqueur" as a brand of Cynar. Changed Nocelli to Walnut liqueur as the ingredient of Nocello.

Thanks,

Zachary

sevyryelsdorn commented on 7/19/2018:

Curious whether this is intended to be Nocello or Nocino; Nocello is a walnut and hazelnut liqueur; Nocino is just walnut. I've learned the hard way that I rarely like the flavor of hazelnut in cocktails (looking at you, dusty small bottle of Frangelico) so I made this with Nocino and enjoyed it. (As a half portion.)

lesliec commented on 7/19/2018:

A few slightly odd things about this one. For starters, it's huge. The amounts as written will comfortably yield two drinks. To my taste the salt is a bad idea. It gives an artificial sweet (and salty) taste that I didn't like at all - we had it last night as written and tonight with no salt, and tonight's is much better. And I tried with and without the orange; the orange is an improvement. Without the salt I'll give it a 4.

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