So why not try something from Beta Cocktails - it's seasonally appropriate, I adore the bitters, and the raw egg's just a bonus. Made with Luxardo's Sangue Morlacco (it was either that or Maurin Quina, and I didn't want to pile on the bitterness).

So, on the obvious side, the bitters drive the drink. and the cherry is a nice counterweight and again, an obvious pair for the chocolatey bitters. Weirdly enough, it's a bit on the simple side, but well thought out. I think round 2 with this will be adding 1/4 oz of Lemon Hart 151 and a Luxardo cherry or 2 garnish (to reinforce the cherry flavor between sips).

Thanks,

Zachary

Curated to add the pinch of salt. Thanks bza, for pointing this out.

Nice drink. I have a suggestion for the variation's name: "Venti Secolo" ('Twentieth Century' in Italian and it sounds cool).

I've never had creme de cacao but I really love this version with meletti- lots of chocolate flavor without a lot of sweetness. Such a great idea, thank you!

My expectations for this drink were high; it was rated 5 by seven people. I made one minor change, reducing the lemon juice from 3/8 oz to 1/4 oz. I did this because over the years I found that the requisite amount of lemon juice for a given cocktail recipe was too much for my taste buds, so I generally reduce the amount of lemon juice by 40 to 50%. The result is--for me--a satisfactory cocktail. When I reduced the lemon juice here, I was left with a pleasant cocktail that I rated as 4.0.

Later, I found in my refrigerator a pink lemon described as having a "tangy taste." So I tried it, using 3/8 oz of juice. I was pleasently surprised; it did not have as bitter a taste as the traditional lemon. This libation I rated as 4.5.By the way, I used two dashes of the mole in both variations; I like a chocolate taste!.

The next time I try this cocktail, I will use a Meyer lemon, which is shaped like a lemon, but its peel is orange in color and it has a less bitter taste. I will comment on the outcome of using a Meyer lemon, Some will wonder why am I doing all this? Good question! The reason is that I know I am not the only person who finds the requisite amount of lemon juice is too much, and even a small reduction is not entirely satisfactory. So, I am exploring other avenues as an alternative to the lemon when a cocktail recipe calls for lemon juice. Who knows--maybe the Nobel Peace prize!

Great cocktail, extremely well balanced, use 100 Proof Apple Brandy. I used half Laphroag 10 and half Asyla (Compass Box) for the scotch and a mix of Ango, Fee Bros, and Regans for the orange bitters (1:1:1).

Made with brown sugar syrup. Almost TOO delicious. Definitely making again and again.

Made as directed.  Reminds me of sophisticated Italian (lemon) ice.  I like a nice tart drink like this one.

I made it with Knob Creek. The Carpano Antica was readily apparent. Not overly sweet. A Manhattan for the adventurous. Beautiful lingering bitter tones in the finish.

Had the guys at Anvil make this for me, subbing Rittenhouse 100 for Bourbon and Zucca Amaro (rhubarb based) for Cynar... It was all bitter chocolate and wintry spice and enough citrus for balance. Really really good, and makes me want a bottle of Cynar ;)

Ooh, ooh, just got a bottle of Zucca. Good stuff. I've added it as an ingredient in Kindred Cocktails. And, yes, you do want a bottle of Cynar.

This drink grew on me. I did need more Carpano Antica- I ended up closer to 1:1:1. I used Black Maple Hill Bourbon.

Curated to spell out Colonel in the title to make it easier to find. Old URL's to cocktail/col-carpano will still work.

Seconded. This is the best cocktail of the ones I've tried on this site so far, a lovely mix of two things I love (Cynar and Manhattans!). A new favorite.

Easily my new favorite drink.

Definitely a good one for slowly sipping and appreciating. Maybe a touch on the sweet side for my palette, so may have to adjust the Cynar and Antica formula down a touch. Flavor combination is brilliant and lends itself well to experimentation with bitters and garnish.

Anyone have any thoughts on how this might be with Punt e Mes instead of Carpano Antica?

Yeah, I don't know why I had to ask. It was awesome with Punt e Mes. Less "chocolatey" than the original, but still outstanding.

I like this. I made it side by side with the Art of Choke since they look pretty similar and I wanted to compare. I prefer this rum choice ( I did sub Clement VSOP since I don't have- and have not tried- the Canne), and the slightly larger quantity of lime and syrup balances the bitterness of the Cynar more to my taste.

This cocktail is so similar to the Art of Choke that I wonder if we need both. I tried it with Clement VSOP and like it, but found it too sweet as written. I have not tried Clement Premier Canne, but I wonder if an agricole with more hogo, like Rhum JM might give it added character.

I think it would make sense to merge them with the quantity differences given as options, and a couple rum suggestions with notes on the different flavors they would contribute. In any case, that would help a rum newbie like myself. I need to check out this Rhum JM I keep seeing noted around here...

The cocktail "Reckless Abandom" was merged into "The Art of Choke." While they were created by entirely different people, they have nearly the same ingredients and have the same overall idea.

Reckless Abandon was created by Justin James Noel, Empire Rooftop Lounge & Contemporary Cocktails Inc., NYC and was posted by user endless_optimism. Reference: http://meerkatproductsltd.typepad.com/embury/2010/08/cynar-cocktail-con….

It contained
1oz Rhum Agricole (Clement Premier Canne)
1oz Cynar
1/4 oz Lime juice
1/4 oz Rich demerara syrup
1/4oz Green Chartreuse
1spg mint as garnish

Made this with Depaz Agricole before I learned not all rums are interchangeable and had to pour it down the sink.
2 months later I made it with Wray and Nephew and it was lovely.

Made one the other night for the first time in a while and it was even better than I remembered.  This is a truly outstanding cocktail.

I've been making this with Niessen Agricole Blanc and think its grassy funkiness amps up the herbaceous qualities of the Art of Choke.  I've never had the Depaz so I can't say what may have set off the previous commenter.  I recently got a bottle of the Wray & Nephew and will try that the next time I make one.

Edit: Tonight I tried one made with Wray & Nephew Overproof. Didn't really like it at all. The W&N added nothing but alcohol heat and the balance seemed lost. I felt it was necessary to be positive so in the interest of the greater good I made a second with the Niessen and it was much better!

I love the idea of a group cocktail-making experience. I don't have the Creme de Cacao and truthfully I don't want to buy a bottle unless it's good enough to use in larger quantities. I read about an unreleased cocoa nip liqueur from Bittercube, but I'm not sure it is available yet. I also read about Mozart dry chocolate spirit. This sounds like a really cool product -- unsweetened, bitter chocolate flavor. It could presumably be used with simple syrup as needed.

I have also substituted Meletti for creme de cacao, as I find it's flavor very reminiscent of chocolate. Maybe I could experiment with that.

Too sweet for me. I found a 1/2 oz. of orgeat plenty. Admittedly I used Dekuyper cocoa. Don't judge me!

i can taste how sweet this is in my brain!!
i'd say drop some of the pastis and add a good apple eaux de vie like clear creek or st george... with more booze the balance will shift allowin you to use far less citrus making it a balancing act rather that tart sweet... floral notes from a well made unaged fruit spirit will bring a complexity with the herbal backbone of the pastis... that is my tweak. .75 .75 .75, drop the lemon to .5 and drop the orange flower because you should always, always, always make your own orgeat. it is way worth it and not as difficult as it seems. with all that sugar in it it lasts like a month n the frigde, too. splash of soda wont hurt this a bit.. and for my taste id use solerno or some kind of triple sec in lieu of cacao...

i guess instead of a tweak this is something completely different, now...

There is a new Creme de Cacao from Tempus Fuget. If I were to buy another (possibly lifetime supply) bottle, that's the brand I'd pick. I suspect the sugar balance of this is heavily influenced by the particular orgeat. The original was probably made with homemade, which might be less sweet than commercial brands.

I haven't tried this recipe. It scares me.