Improved attribution; added garnish and glassware.

Used 3/4 oz cassis and 3 oz soda water which seemed like a good ratio. A little simple, but an easy drink.

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.