The Getaway

1 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Cynar
1 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Shake, strain, straight up, chilled cocktail glass

The Getaway on the rocks
©2010 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Unknown
Creator
Derek Brown The Passenger/Columbia Room, Washington, D.C
Source reference

http://www.theatlantic.com/food/archive/10/04/recipe_the_getaway/38332/

Curator rating
Not yet rated
Average rating
4.5 stars
(26 ratings)
From other users
  • I would have liked a little more bitterness - less simple syrup or more cynar. — ★★★★★
  • Drink creator Derek Brown has also specified this recipe w/ boozier Cynar 70 and a pinch of salt. https://www.washingtonpost.com/recipes/getaway/16018/
  • Too much lemon! I halved the lemon and used cinnamon syrup - delish!
  • First attempt made w/ 3/4 oz Meyers, 1/4 oz Cruzan Blackstrap — ★★★★
  • Bitter, sour, with strong molasses flavor — ★★★★★
Similar cocktails
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  • More Supreme — Rhum Agricole, Campari, Lime juice, Cane syrup, Black pepper
  • Dark side — Pimm's No. 1 Cup, Lime juice, Ginger syrup, Cucumber juice, Mint
  • The Natives Are Restless Tonight — Rhum Agricole, Absinthe, Grapefruit juice, Lime juice, Pineapple Gum Syrup
porkpan commented on 8/22/2013:

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

bvankammen commented on 12/26/2017:

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

Colonel Carpano

1 1⁄2 oz Cynar
1 1⁄2 oz Bourbon, Buffalo Trace
3⁄4 oz Sweet vermouth, Carpano Antica Formula
2 ds Peychaud's Bitters
1 twst Orange peel
Instructions

Combine in a mixing glass then add large ice cubes. Stir then strain over large ice. Garnish with an orange peel expressed and inserted.

Notes

A very long flavor ride from sweet to spicy to bitter and back.

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
4 stars
Average rating
4 stars
(77 ratings)
From other users
  • Strong 4. Great Cynar drink. Deep, smooth cola-like flavor a lot of the way through w/a little black licorice. Pretty intense. A little syrupy-sweet for me. Maybe try Rye next time.
  • Used Vermut Lacuesta instead of Carpano, but a nice cocktail.
  • Elijah Craig Small Batch bourbon; increased bourbon to 2 oz, added 1/2 dash of Angostura (per drink); nice Manhattan riff! — ★★★★
  • Maybe tone down the Bourbon a bit — ★★★★
  • Not bitter enough for me, a little too strong and sweet.
  • soft and sweet. very drinkable
  • Made with Bullitt and Ramazotti-pretty good-needs the orange peel
  • loved this drink, lots of flavors and complexity makes a wonderful cocktail
  • Made with Cynar 70. As one does. An excellent alternative to a Manhattan.
  • Good bourbon/cynar rich/warm slightly bitter drink. Used Bitter Truth Creole Bitters + Peychaud's
Similar cocktails
  • Teenage Riot — Rye, Cynar, Dry vermouth, Amontillado Sherry, Orange bitters, Lemon peel
  • Choke On This Drink — Cynar, Rye, Dry vermouth, Cognac, Bitters, Orgeat
  • Exhumation Cocktail — Canadian whisky, Cynar, Sweet vermouth, Fernet, Cardamom bitters, Lemon peel
  • A Long Day — Añejo tequila, Cynar, Sweet vermouth, Orange bitters, Grapefruit bitters
  • Cabb — Apple brandy, Cynar, Bianco Vermouth, Branca Menta
Dan commented on 12/15/2010:

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.

Zachary Pearson commented on 12/26/2010:

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 ;)

Dan commented on 12/28/2010:

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.

christina in tacoma commented on 10/23/2011:

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.

Dan commented on 11/19/2011:

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

ifjuly commented on 1/10/2012:

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.

jaba commented on 12/24/2013:

Easily my new favorite drink.

ScorpioCurse commented on 5/01/2014:

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.

jaba commented on 5/05/2014:

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

jaba commented on 5/06/2014:

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.

Scotland Yard

1 1⁄2 oz Cynar
3⁄4 oz Scotch, Springbank 10 (skinny)
1⁄2 oz Lemon juice
Instructions

Build in a shaker, shake well, but just under a normal sour dilution. Serve up in a chilled, stemmed glass.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Simple.
  • Scotch- bitter, sour
Similar cocktails

The Art of Choke

1 1⁄4 oz Cynar
1 oz Rum, Flor de Caña (4yr or other white rum)
1⁄4 oz Herbal liqueur, Green Chartreuse (Fat quarter)
1⁄8 oz Rich demerara syrup 2:1
1⁄8 oz Lime juice
1 ds Bitters, Angostura
2 spg Mint (one as garnish)
Instructions

Combine liquids in mixing glass, add mint and gently muddle. Let sit 1 min. Stir, then strain into rocks glass over large ice. Garnish with a mint sprig.

Yields Drink
Year
2007
Authenticity
Your original creation
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
5 stars
Average rating
4.5 stars
(62 ratings)
From other users
  • Solid. Made with resposado 4 year Flor De Cana. Mint plays an important role.
  • One of the best Cynar-fwd drinks I've had. Everything works well. A tad sweet? Perhaps .25+ rum?
  • Very Jager-esque w/ less sweetness and substantially more nuance; delicious and perfectly integrated drink
  • Skip the syrup. Used over-proof Wray and Nephew. Can taste everything now. — ★★★★★
  • So herbal, delicious
  • Used Rhum Agricole which had the unfortunate resulting taste of rubber tires. — ★★★★
  • I've had it both ways and I think I slightly prefer shaken. Both ways, though, a phenomenal cocktail.
  • I'm a big fan of bitter, but to me, the rum gets lost with these proportions. I bumped it up to 1.25 oz, and also increased the demerara syrup to 0.25 oz. Still quite herbal.
  • Did not get this drink at all.
  • Used mint bitters instead of mint (did ~½ dash mint and Angostura each). Excellent drink! Distinctly bitter and herbal. Maybe too sweet? Might slim (or skip?) the syrup next time.
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  • Spanish Sigh — Cynar, Bonal Gentiane Quina, Demerara Rum, Bitters, Cream Sherry, Orange, Salt, Orange peel
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  • Turkish Song of the Damned — Cynar, Demerara Rum, Old Tom Gin, Bitters, Cardamom bitters, Coffee
  • Upped Ante — Cynar, Bourbon, Fernet Branca, Campari, Sweet vermouth, Absinthe, Maraschino cherry syrup, Lemon peel
  • The Drink of Insignificance — Cynar, Sweet vermouth, Herbal liqueur, Maraschino Liqueur, Bitters, Cherry
christina in tacoma commented on 9/14/2011:

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.

Dan commented on 9/16/2011:

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.

christina in tacoma commented on 9/16/2011:

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...

Dan commented on 9/17/2011:

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

jaba commented on 3/24/2014:

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.

blue_94_trooper commented on 4/25/2015:

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!

Drink Lab #1

1 oz Pastis, Herbsaint
1 oz Orgeat
1 oz Lemon juice
1 t White Crème de Cacao
1 ds Orange flower water (if you're using commercial orgeat)
Instructions

Shake, strain, up

Notes

I was drinking a tweak of a Momisette (Herbsaint + Orgeat + Lemon, with club soda), and I noticed a lot of similarity to the 20th century cocktail. Anyone want to help me tweak this?

Yields Drink
Year
2010
Authenticity
Unknown
Creator
zpearson
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
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Dan commented on 12/22/2010:

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.

Big Jilm commented on 6/02/2013:

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

purple gangsters commented on 6/03/2013:

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...

Dan commented on 6/03/2013:

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.

Autumn Leaves Under Winter Snow

1 1⁄2 oz Vodka
1⁄2 oz Pear Vodka, Absolut Pear
1⁄4 oz Strega
1⁄4 oz Simple syrup
4 Black peppercorns (cracked)
3 sli Ginger
1 sli Pear
Instructions

If using whole black peppercorns, crack them in a mortar and pestle, or by crushing them between a cutting board and the bottom of a heavy skillet or pan. Add 3 or 4 slices of fresh ginger to a pint glass and muddle. Add pepper, and liquid ingredients. Shake with ice until very cold, and strain into a chilled cocktail glass. Garnish with a slice of pear.

Notes

I created this drink for winter Holiday parties where a crisp and bracing cocktail, evocative of a cold winter, was required. It was featured at The Soiree, a charity VIP event in Buffalo.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Jerry Ciesielski, Buffalo
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Diamondback riff (pear) — Reposado Tequila, Pear eau de vie, Herbal liqueur, Bitters
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Punch in the Head

1 1⁄2 oz Coconut rum
1 oz Dark rum
2 oz Pineapple juice
2 oz Orange juice
1⁄2 oz Grenadine
Instructions

Shake with ice. Pour into a large tiki head. Optionally garnish with orange and cherry.

Notes

Homemade grenadine: heat 32oz pure pomegranate juice; simmer until reduced by half. Add 1.5 cups sugar while stirring until completely dissolved. Remove from heat. Keep refrigerated until use.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Good, refreshing. Made with pineapple & blackstrap rims with a splash of coconut cream
  • Easy to make drink, a little sweet, but definitely not overly so, and a great summer drink (but great the other months, as well)
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Branca Menta Alexander (Homage a Plinio)

2 oz Cream
1 oz Branca Menta
3⁄4 oz White Crème de Cacao, Marie Brizard
1⁄4 oz Brandy
Instructions

Dry shake. Add ice to tin, shake until tin is frosted. Strain into rocks glass full of crushed ice.

Yields Drink
Authenticity
Unknown
Creator
Plinio Sandalio, Anvil, Houston Texas
Curator rating
Not yet rated
Average rating
Not yet rated
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Pago Pago Cocktail

1 1⁄2 oz Gold rum
3 cube Pineapple
1⁄2 oz Lime juice
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Crème de Cacao
Instructions

Muddle fruit w juice and liqueurs. Add rum and ice and shake, strain. Martini/coupe

Notes

DO NOT use pineapple juice.

Yields Drink
Year
1940
Authenticity
Unknown
Source reference

Beachbum Berry Remixed, via cocktailchronicles.com

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • The Ecstasy of Gold — Armagnac, Crème de Banane, Bénédictine, Lemon juice, Egg white
  • Third Shot Drop — Brandy, Herbal liqueur, Orange bitters, Pineapple juice, Lemon juice, Agave syrup, Yellow bell pepper, Lemon peel
  • Rare Hearts — Cognac, Bourbon, Herbal liqueur, Cardamom bitters, Lemon juice, Vanilla syrup

Chartreuse Swizzle

1 1⁄4 oz Herbal liqueur, Green Chartreuse
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Falernum
Instructions

Combine in a Collins glass, fill w crushed ice, swizzle.

Yields Drink
Year
2002
Authenticity
Unknown
Creator
Marco Dionysos, Smuggler's Cove and Rye, San Francisco, CA
Source reference

Created for a cocktail competition. http://www.seriouseats.com/recipes/2009/08/chartreuse-swizzle-drinks-co…

Curator rating
Not yet rated
Average rating
4.5 stars
(26 ratings)
From other users
  • Found a variation here https://www.facebook.com/groups/craftcocktailclub/permalink/2359945517511888 1.5 oz. Green Chartreusex 0.5 oz. Velvet Falernum 1.5 oz pineapple juice 0.75 oz. lime juice
  • Superb. Have it outside in the summer.
  • Garnish with mint.
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Dan commented on 12/11/2010:

Marco contacted Kindred Cocktails with the history of his creation.

DrunkLab commented on 4/11/2013:

Rick at Kaiser Penguin suggests adding a quarter ounce of Wray & Nephew White Overproof.

sgls commented on 7/16/2020:

Drinking the Devil's Acre (Cocktail #23, p. 220–221) suggests a lime wheel as garnish. The Chartreuse is very well balanced.

drinkingandthinking commented on 7/22/2022:

Unbelievably good! And I'm not a fan of Chartreuse but the pineapple pairs really well with it.

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