Name: Churchillian
Total time: 4 min
Cuisine: Cocktail
Ingredients: 1.25 ml Absinthe; 30 ml Cognac (brandy); 30 ml Scotch whisky; 7.5 ml Cynar/carciofo amaro; 7.5 ml Chartreuse Green; 7.5 ml Maraschino liqueur

Churchillian
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Serve in an Old-fashioned glass

Ingredients:
0.04 oz	La Fée Parisienne absinthe
1 oz	Rémy Martin V.S.O.P. cognac
1 oz	Blended Scotch whisky
¹⁄₄ oz	Cynar or other carciofo amaro
¹⁄₄ oz	Green Chartreuse (or alternative herbal liqueur)
¹⁄₄ oz	Luxardo Maraschino liqueur

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
RINSE chilled glass with absinthe and discard excess.
Separately, STIR other ingredients with ice in mixing glass.
STRAIN into absinthe-rinsed glass. (No ice in glass.)

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

I can imagine Winnie sipping one of these accompanied by a fat cigar. This Churchillian is as formidable as its namesake and you may prefer it tamed with a few ice cubes rather than served Sazerac-style, as its creator intended.

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History:

Adapted from a recipe created in 2021 by Jason E. Clapham at the St. Edward's MCR at Oxford, England. Jason says, "What would you serve Winston Churchill, who wasn't a fan of cocktails? This might just persuade him. He drank (diluted) Johnnie Walker all day, enjoyed cognac after supper, and disliked vermouth." Appropriately, Jason specifies Johnnie Walker Black Label scotch whisky in his recipe.

More cocktails by Jason E. Clapham

Nutrition:

One serving of Churchillian contains 196 calories

Alcohol content:

1.8 standard drinks
30.66% alc./vol. (30.66° proof)
25.7 grams of pure alcohol

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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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John CARR

7th February 2024 at 11:32

As suggested, served on the rocks, and well stirred down. Intense flavours, but balanced, none predominating over the others. I like how the various liqueurs’ flavours progressively emerge, like a good scotch. Recommended.

Beau Wadley

27th April at 03:12

Over a year since your comment, but just wanted to say I agree wholeheartedly. At first taste I thought I should have done an absinthe rinse then dumped, but it faded to the background as the drink went on. Only critique is the chartreuse didn't quite show up, may use faccia brutto next time and save the chartreuse for all the Last Word variations. I did use a large ice sphere, so that did contribute to the evolution (positive) as dilution increased.