Recipe: 100-Year-Old Cigar (serves one or two)
- 1 3/4 oz. aged rum, such as Ron Zacapa No. 23
- 1/2 oz. Cynar
- 1/2 oz. Bénédictine
- 1/4 oz. peated whiskey, preferably an Islay Scotch such as Laphroaig
- 1 dash Angostura bitters
- 1/4 oz. absinthe as rinse
Combine all ingredients except absinthe in an ice-filled mixing glass. Stir. Add absinthe to a chilled coupe glass, swirl to coat, then pour out. Strain the mixed ingredients into the coupe glass and serve.
We’ve been focusing more on wine rather than cocktails recently, but when we came across a Washington Post article about a drink called the 100-Year-Old Cigar, it sounded like something we needed to try.
The 100-Year-Old Cigar is based around aged rum, like the Palmetto. But it’s much more complex, featuring two herbal liqueurs and smoky peated whiskey. It also gets liquorice notes from the absinthe rinse. The cocktail has so much going on that it doesn’t need a garnish.
We liked it a lot. Just be careful: the recipe adds up to 4 ounces of liquor.
Mixed in LA 