I was afraid this would be a horrific experience that might forever repel me from two of my best loves, fernet and Chartreuse. To the contrary, it was an astonishing delight! Not one of the greatest cocktails I've ever had, but definitely "damn tasty." I dare say the cocoa-fernet-Chartreuse combination is ingenious, and the egg white gives it great body. Thanks for posting!

This is Chris Kiel's cocktail, in case anyone wants to update the reference. He has not made me a cocktail that I haven't loved...

Thanks for the attribution info. Updated. Also tweaked the ingredients to correspond to the instructions.

Really a dessert drink. Too sweet as written for before dinner. I don't know how much 3 dashes of cocoa powder is, so I used 1/2 tsp. The drink has an interesting balance between the herbal, bitter, mint/menthol, and chocolate.

Made it without the soda. A lovely Friday nightcap! Nice treat, thanks

If we substitute fresh pineapple juice for the cubes, how much would you recommend?

Hmm..good question! I'd wager somewhere around 1/2oz because it didn't actually taste too much of pineapple.

I think the drink comes together more as a flip than a tropical drink. But, do let me know how you work it out! :-)

Good morning,

Two quick questions: (1) is the mellowed in oak note meant to reference Citadelle Reserve gin? If so, can you change the ingredient so it'll pop up on my list of articles to write? (2) Does it need to be Kirkland brand maple syrup, or would another brand work as well?

Thanks,

Zach

Hey Zach,

1) The mellowed in oak refers to my own personal attempts at aging spirits in oak barrels. I placed a bottle of normal Citadelle in a 1 liter new, toasted oak barrel for about a week. The idea was in fact inspired by Citadelle Reserve--which I've yet been able to acquire for comparison. But, I'm hesitant to call it aged as I think these small barrels produce a different product what I'd expect of aging.

2) I'm sure that any brand of pure maple syrup would work just fine. I was only so specific because I've been documenting my personal experiments with kc. I'll make sure to move these unnecessary details to notes or somewhere else.

Thanks! I love the whole idea about barrel aging spirits and cocktails, but have yet to take the plunge... I'd love to hear about your results!

Zach

Ah, well, it's been a educational experience--to say the least. I did a quick run of the new Trybox Series New Make Rye (from Heaven Hill) and another of Citadelle in separate 1L oak barrels for 1 week. I only did one week because these small barrels oak spirits EXTREMELY quickly.

The New Make is really a delicious spirit (without any help), but given its strength (62%) and earthy rye notes, I think it took to the barrel well, mellowing some of its ferocity with hints of vanilla to make for an interesting and more controllable mixer. I like to mix small amounts (~1/2 oz) to vermouth cocktails to give them an earthy kick.

The Citadelle is a strange beast. I haven't quite figured out what to do with it yet because it came out of the barrel tasting unlike anything I'd had before: floral, but woody; and a bit more 'oaked' than 'aged'. All said, I think it tastes a little undefined and lost. Though, I think it worked well in this drink.

I think stickin with a bold, cask strength spirit works a little bit better, as a higher proof spirit pulls different compounds of the barrel (so I've read and so I think I've tasted). But, now I'm debating about throwing the Citadelle back in for a month or so just to see what happens.

My friend (username 'kambel') just put a couple bottles of Wray & Nephew Overproof rum into a 2L; can't wait to see how that turns out.

Pretty good, but not quite there for me; I think the lime juice and ginger beer are bringing me down. Lemon juice instead, no ginger beer? 3.8/5.

Wow, clash of the titans! I need to try this. Usually I can imagine drinks pretty well in my head, but this one makes my head hurt before I drink it.

One correction to the recipe...it's whiskey barrel bitters. Not Xocatl Mole.

Hmm.. the Flickr link calls for Mole bitters, and the Serious Eats article does as well. Can you provide a link to the cocktail using WBA bitters?

Thanks,

Zachary

Zach,

Pretty sure mhibiscus is Misty herself, the all-class Boston bartender who invented the drink, so I'd go with her recipe...

BZA,

Ah, if that's the case, I'll change it - is the amount the same?

Thanks,

Zachary

This is a fantastic cocktail. What's wonderful is how all the elements shine---it's like a controlled forrest fire where the sap of the pines gives off a scent of sweetness. Extraordinary.

Looking at the proportions, I was worried that this would be too sweet, but of course I was wrong to worry, as this is magically delicious. The balance is perfect.

This is a magical combination: the mezcal is somehow in perfect balance with the cedar/pine of the stone pine liqueur and the walnut/hickory/pecan of the Nux Alpina. It is not nearly as sweet as one might expect. The Benedictine (a favorite of mine) is less noticeable, probably mostly a sweetener and mild herbal adjunct here. I accidentally tried the drink first without the bitters, and it was excellent. Then I realized I had poured the whiskey bitters into a different mixing container, so I combined and retried--honestly, the drink was at least as good without any bitters, so don't fret if you don't have the right bitters.

This is fantastic. Simple to make and really wonderful! Thanks.