Brown Bomber
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Brown Bomber
Photographed in an UB Coley Coupe 1910 6oz
| 2 oz | Tennessee whiskey |
| 3⁄4 oz | Aromatized wine (e.g. Lillet Blanc) |
| 1⁄2 oz | Gentian liqueur (e.g. Suze, Salers etc) |
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
Review:
A boozy aperitivo that's reminiscent of a bone dry Manhattan with underlying gentian bitterness.
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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