Name: Cutter
Total time: 4 min
Cuisine: Cocktail
Ingredients: 37.5 ml Bourbon whiskey; 22.5 ml Red bitter liqueur; 15 ml Amaro (e.g. CioCiaro); 22.5 ml Lemon juice; 7.5 ml Sugar syrup (2:1); 1 dash Aromatic bitters

Cutter
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Glass:

Serve in a Coupe glass

Ingredients:
1 ¹⁄₄ fl oz	Bourbon whiskey
³⁄₄ fl oz	Italian red bitter liqueur
¹⁄₂ fl oz	Amaro (e.g. CioCiaro)
³⁄₄ fl oz	Lemon juice (freshly squeezed)
¹⁄₄ fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

How to make:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A riff on a Paper Plane.

View readers' comments

History:

Adapted from a recipe created in 2020 by Alec Bales at the Ticonderoga Club in Atlanta, USA. Originally based on St. George Spirits' B&E American Whiskey.

Nutrition:

One serving of Cutter contains 212 calories

Alcohol content:

1.5 standard drinks
18.95% alc./vol. (37.9° proof)
21.4 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Simon Sedgley

19th June at 15:06

Coming back to this wonderful cocktail, we wondered if a gin variant might work. So we went with Never Never Gin (it's 43% ABV so a bit bolder than some others) instead of the Bourbon, used Amaro Nonino Quintessentia (for its brightness), reduced the red bitter liqueur to 17.5ml and substituted orange bitters for the Angostura. Perhaps this puts it somewhere between a Paper Plane and a Last Word. We didn't do any due diligence so apologies if we are reinventing someone else's wheel.

Simon Sedgley

5th June at 15:24

We have no access to CioCiaro so, on nothing other than a hunch, went with Nardini Amaro. An exceptional bourbon sour.

Simon Sedgley

22nd June at 13:25

And we've now decided that Tempus Fugit Gran Classico is the red bitter liqueur to use here...less bitter and austere than the Italian red bitters and slightly more fruity...perfect for this sour.

Rob San

5th June at 03:22

Killer bourbon cocktail! I don't love whiskey as others do, but make bourbon or rye drinks as slowsippers. This has the "sour"essence mellowed by 65brix sugar.

This will be a new favorite to go with my N.O. rye sippers, the Vieux Carré at the front of that list.