Name: Brown Bomber
Total time: 2 min
Cuisine: Cocktail
Ingredients: 60 ml Tennessee whiskey; 22.5 ml Aromatized wine; 15 ml Gentian liqueur

Brown Bomber
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Photographed in an UB Coley Coupe 1910 6oz

Ingredients:
2 oz	Tennessee whiskey
³⁄₄ oz	Aromatized wine (e.g. Lillet Blanc)
¹⁄₂ oz	Gentian liqueur (e.g. Suze, Salers etc)

Read about cocktail measures and measuring

How to make:

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

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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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.

More cocktails by Jim Meehan

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

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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.