Curari Cocktail

2 oz Rye
34 oz Ruby Port
34 oz Amaro Cora
2 ds Orange bitters, Regans' orange bitters
Instructions
Stir, strain, cocktail glass, cherry garnish
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3 Comments

christina in tacoma's picture

I didn't have any port, so I

I didn't have any port, so I subbed Bonal Gentiane-Quina for now. This made a nice drink, lots of dried fruit flavors, some sweetness but not too much. I'll try it again with port as soon as I have some. The Cora strikes me as somewhere between Becherovka (without the dominant allspice flavor) and Averna...

Zachary Pearson's picture

So thanks to the kindness of

So thanks to the kindness of a stranger ;) I now have a bottle of Cora. This is definitely in the fall-and-winter set of cocktails. The ruby Port does get a bit lost up front, but contributes dried fruit tones to the midpalate. This shines on the finish, with lots of cream-coconut flavors and allspice that lingers. Maybe half Port and half Clear Creek cranberry liqueur next time? 

Thanks,

Zachary