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Rum, dry sherry, Cynar and Bénédictine stirred in a glass rinsed with Campari, with grapefruit peel and a dash of Angostura. Bitter, herbal and dry. Created by Frederic Yarm in Boston in 2020.

Method
Stirred
Glass
coupe
Difficulty
Hard
Flavor Profile
Bitter
Dry
Herbal
Warm

Ingredients

Servings:
1
Your bar: 0/7
Angostura Bitters
1 dash
Bénédictine
15 ml
Rum
30 ml
Plantation OFTD
Grapefruit Peel
1 twst
As garnish
Campari
1 rinse
Glass rinse
Cynar
15 ml
Dry Sherry
30 ml
See notes for a substitute sherry
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Stir the ingredients over ice,
  2. then strain into a cocktail coupe that has been rinsed with Campari.
  3. Garnish with a twist of grapefruit.
  4. For this drink, if you don't have Amontillado or Oloroso on hand, use Lustau's cream sherry as an alternative, which is a blend of Oloroso and Pedro Ximenez. Note that the substitute will result in a drier taste without the light raisin flavors.

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