Dead Rabbit spec doubles down on orange:

1 1/2oz Rye (Dickel)

1/2oz Seeet Vermouth (Punt e Mes)

1/2oz Bigallet China China Amer

1/4oz Royal Combier

4 dashes Peychaud's

4 dashes Absinthe

3 drops 20% saline (or a small pinch of salt)

1 twist orange peel, expressed and discarded

Stir. Strain. One big rock. Express and discard orange peel.

A bit too light and delicate. I'd like it to have a bit more oomph in flavor to match the deceptive punch in potency. Might try Dead Rabbit version.

The Hugo Ensslin 1916 is the earliest known recipe and it is shaken with orange and lemon peels for added citrus brightness. Plus garnished with an orange twist. It was named for the turn of the century boxer David Deshler,

https://cocktailvirgin.blogspot.com/2019/03/deshler-cocktail.html

Fixed this, thanks all!  Zachary

The recipe link lists the rye and Dubonnet as 1/2 jigger, isn't that 1 oz each, not 1.5 oz?  FWIW, the Martin's Index app shows those as 1 oz with the rest of the ingredient proportions the same (and also notes that this is one of the earliest recipes that specified Cointreau by brand).  I get it, that's a pretty small drink by today's standards, but the other ingredients should probably be scaled up as well with an extra dash (or a range of 2-3 dashes).

This is good. I used 1/4oz cynar, and I used plain old Jim Beam instead of an overproof bourbon. My cherries are Amarena Toschi, and I didn't add extra syrup. I'd probably just leave the cherry out next time and go with a lemon twist instead. I don't know that my version would pass for wine, but it is a good use for the Pimm's I'm trying to use up.

sounds close enough for comfort, enjoy!

ted

Not sure how I missed this when it was posted. GREAT name! And the <cite>Rose</cite> water? Nice touch.

I was wondering when you'd recognize this. The drink isn't even that great, I just really wanted to use the name.

This is quite delicious... I like the way you think, Stew! Even when they're (occasionally) not to my palate, your drinks always intrigue me... I fully intended for this to be the first drink I tried with my new bottle of Galliano, but I got distracted/inspired and used most of it in developing a drink I recently posted called the Bech & Gall. But I'm glad I saved enough to finally try this. Yum... For me, the first few sips were mostly about the anise from the Galliano, with a nice oaky finish. But after that, the other fruitier flavors came more into focus, providing a great sweet-tart taste.

I eased up on lemon and galliano for a more bourbon forward drink.

Worth boosting the lemon juice a skosh; say, up to 5/8 oz.

While I realize I've contributed a few myself, I'd just like to voice my overall approval of the rise in geek-themed cocktail names of late. I'm pretty sure this is the first Doctor Who reference I've come across, though. :)

A little too heavy on the allspice

Excellent cocktail! I was looking for something to mix with white whiskey, which to me has extreme grass/floral/fruit notes...and doesn't, IMHO, work with traditional mahattan/old fashioned type recipes. I knew (in my taste-mind) that Green Chartreuse would be one of the ingredients, and lo and behold, here it is. Following the suggestions in "Notes", I cut the amounts of the sweet and sour components (lemon, chartreuse and maraschino) to 1/2 oz apiece...and added a garnish of a sticky and genuine Maraschino cherry to the bottom of the cocktail glass (I used a small round bottom up glass for service) for a bit more sweetness. It was delicious...my remark upon first tasting was "now THIS is a great cocktail recipe!"