An Exciting Cocktail to Shoo Your Autumn Blues Away

An Exotic Cocktail Bourbon, Vermouth, Cynar, Grapefruit

This cocktail was inspired by a recipe I found in Bon Appetite called Backwoods Bourbon Punch by Natalie Chanin & Butch Anthony.

I had all the ingredients but thought adding an amaro would be fun. And it was.

Here is the recipe:

In a shaker stir without ice, multiple by number of drinks you are making.

  • 1  oz fresh squeezed ruby red grapefruit juice
  • 1 oz bourbon, the Jim Beam Black is really good.
  • 1 oz vermouth, we prefer the Carapno Antica formula
  • 3/4 oz  amaro, I would only use Cynar for this one.
  • 1/4 oz  grenadine, Employees Only or Jack Rudy Cocktail Co. Don’t use Roses.

Stir well, pour over ice in a big rock glass and stir again, add a mint, lemon slice and or a cherry.

Note: I now often mix my cocktails without ice, A trick my friend and cocktail master Damon Kornhauser taught me. It lets the ingredients meld more fully and produces a cocktail with more depth.  Damon’s passion for amaro is mentioned in a recent Food and Wine article. 3 Amaro Cocktails for People Who Don’t Drink Amaro

Bon Appetite Backwoods Bourbon Punch


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