1 oz Bourbon
3⁄4 oz Campari
3⁄4 oz Sweet vermouth
1⁄4 oz Kummel
Instructions

Stir with ice and strain into a cocktail glass.

Notes

Recipe specifies Diabolique brand bourbon and Lacuesta brand vermouth. I made it with Eagle Rare 10 yr and Carpano Antica Formula and thought it worked well.

Cocktail summary
Created by
Sahil Mehta, Estragon, Boston
Is an
altered recipe
Curator
Not yet rated
Average
5 stars
(6 ratings)
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Comments
bza commented on 7/13/2014:

Just an FYI here, Diabolique is an infused bourbon, so it's not replaceable. That said, if the drink works with regular bourbon, it works - though I would call this an altered recipe.


Interesting. - I had no idea. What is it infused with? I've never seen it in the stores here in TN.


bza commented on 7/13/2014:

"whole Black Mission figs, vanilla beans, cinnamon sticks and our blend of herbs and spices"

http://www.infusionique.com/

I had a taste probably six years ago and it didn't do much for me, though I don't recall the flavor. It's from MA, and I don't know how widely available it is.


Ok, thanks. I changed this entry to "altered", per your suggestion. I thought it was a pretty decent drink even with non-infused bourbon.


Diabolique was used because we have a cordials license at Estragon and that was the only bourbon we could serve. Try it with rye as well if you want it a little more spice-forward. 


Try the following modification for something that I think carries some of the character of the original recipe (which I have not tried.) The fig is essential here as it creates something new and distinctive, and works well with the Kummel:

I don't have Diabolique bourbon and the recipe is inexplicably short 1/2 oz on the bourbon anyway, so I subbed in 1/2 oz of Namia et Fils' Mahia for the fig aroma, flavor and finish. I subbed Cocchi di Torino for the Lacuesta Rojo (which is reportedly similar in flavor profile, but drier.) The result was a very good and interesting riff on the Boulevardier. The fig aroma is prominent, and the fig creates a much longer extended bitter finish with the Campari. The caraway and cumin in the Kummel were also evident mid-sip. Complex with a long finish.

I have been wanting to try the Lacuesta and Reus Spanish vermouths, and this drink is the impetus I need to source some.