St. Agrestis · Cocktail library
Artichoke Hold
Two different cocktails carry this name: a crushed-ice rum drink and a stirred bourbon drink.
Go to the recipe ↓Two bartenders have given a drink this name. Jeremy Oertel's, from Donna in Brooklyn and published by Punch, mixes Jamaican rum, Cynar and St-Germain with lime and orgeat and serves it over crushed ice with mint. Steven Tuttle's, from Kettner Exchange in San Diego, is a stirred bourbon drink with small measures of Cynar and maraschino. Cynar is the only bottle the two share, so decide which drink you're making before you shop.
Jeremy Oertel's crushed-ice version
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Put the rum, Cynar, St-Germain, lime juice and orgeat in a cocktail shaker.
- Add only a little ice and shake gently.
- Strain into a rocks glass over crushed ice.
- Pile more crushed ice on top.
Garnish Mint sprig
Recipe source: PUNCH ↗
Steven Tuttle's stirred bourbon version
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Stir the bourbon, Cynar, maraschino liqueur and orange bitters with ice.
- Strain into an old fashioned glass over fresh ice.
Garnish Orange twist
- Frederic Yarm recorded this recipe on CocktailVirgin and chose Wild Turkey 101 as his bourbon. He found that it made the drink harsh at first, and that it eased as the ice melted. A lower-proof bourbon is one way to avoid that.
- The orange bitters are a range of 2 to 3 dashes, so set that line yourself instead of scaling it.
Recipe source: cocktailvirgin.blogspot.com ↗