Brown Bomber

Difford’s Guide
Discerning Drinkers (17 ratings)

Photographed in an UB Coley Coupe 1910 6oz

Ingredients:
2 oz Tennessee whiskey
34 oz Aromatized wine (e.g. Lillet Blanc)
12 oz Gentian liqueur (e.g. Suze, Salers etc)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of lemon zest twist.
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10

Review:

A boozy aperitivo that's reminiscent of a bone dry Manhattan with underlying gentian bitterness.

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History:

Adapted from a recipe created in Spring 2008 by Jim Meehan at PDT, New York City where it appeared on the bar's menu. The name reflects the drink's strength and honours boxer Joe Louis, AKA "the Brown Bomber of Detroit". Meehan's original recipe calls for George Dickel No.12 Tennessee whiskey.

Nutrition:

One serving of Brown Bomber contains 189 calories

Alcohol content:

  • 1.7 standard drinks
  • 24.98% alc./vol. (24.98° proof)
  • 24.4 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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Calvin Grant’s Avatar Calvin Grant
26th January at 03:51
Fascinating combination of flavors. Big fan of the bitterness. Couldn't stop sipping.
Calvin Grant’s Avatar Calvin Grant
26th January at 05:10
I used Suze, Lillet Blanc, Jack Daniels.
19th December 2022 at 00:24
Love the blend of these 3 ingredients!!!