100 Year Old Cigar
Ingredients
- 1⁄12 oz La Fée Parisienne absinthe
- 1 2⁄3 oz Caribbean blended rum aged 6-10 years
- 1⁄2 oz Bénédictine D.O.M. liqueur
- 1⁄2 oz Cynar artichoke amaro
- 1⁄6 oz Torabhaig Peated Single Malt Whisky
- 1 dash Angostura Aromatic Bitters
Method
Glass:
Photographed in a Waterford Mixology Coupe Clear
Prepare:
- Select and pre-chill a COUPE GLASS.
- No garnish to prepare.
Method:
- RINSE chilled glass with absinthe (swirl around to coat and discard excess) and set to one side.
- STIR other ingredients with ice.
- STRAIN into absinthe-rinsed glass.
Garnish:
- Serve naked, without garnish.
Nutrition:
One serving of 100 Year Old Cigar contains 235 calories
History:
Adapted from a recipe created in 2015/6 by bartender Maks Pazuniak whilst working at the Counting Room in Brooklyn, New York City. His cocktail travelled with him when, in 2016, Maks opened the Jupiter Disco Bar with business partner Al Sotack, also in Brooklyn (Bushwick). Maks original recipe, served in a Nick & Nora:
1¾ oz Ron Zacapa No. 23
½ oz Cynar
½ oz Bénédictine
¼ oz Laphroaig 10-Year Single Malt Islay Whisky
1 dash Angostura Aromatic Bitters
¼ oz absinthe (to rinse glass with excess discarded)
100 Year Old Cigar was first published in Carey Jones' 2016 Brooklyn Bartender: A Modern Guide to Cocktails and Spirits.
Review:
Stirred down and spirit-forward, so suited to late-night sipping. This cocktail has broader appeal when served on-the-rocks in an old-fashioned glass, either way it is cigar-like and suits being accompanied by one.
