Name: 1794
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 22.5 ml Rosso/sweet vermouth; 22.5 ml Red bitter liqueur; 1 dash Xocolatl mole bitters

1794
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Photographed in an Urban Bar 1910 Retro Coupette 15cl

Ingredients:
1 ¹⁄₂ oz	Straight rye whiskey (100 proof /50% alc./vol.)
³⁄₄ oz	Strucchi Rosso Vermouth
³⁄₄ oz	Strucchi Red Bitter (Campari-style liqueur)
1 dash	Xocolatl mole bitters optional

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of coin-sized orange zest twist (flamed).

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

EXPRESS flamed orange zest twist over cocktail, then use as garnish.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Dry, bittersweet, spirit-forward and slightly chocolaty.

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History:

Adapted from a recipe created (originally without the addition of bitters) in 2004 by Dominic Venegas at Range in San Francisco, California.

More cocktails by Dominic Venegas

Nutrition:

One serving of 1794 contains 188 calories

Alcohol content:

1.8 standard drinks
27.84% alc./vol. (27.84° proof)
25.1 grams of pure alcohol

More Bittersweet (e.g. Negroni) cocktails
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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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Chris Brislawn

3 hours ago

No Strucchi so made the Tempus Fugit version tonight with their Gran Classico bitter and their Alessio vermouth; the rye was WhistlePig. The Xocolatl Mole bitters are NOT "optional," otherwise this is just a Rye Boulevardier with a flamed garnish. The interplay between the dash (or "squirt" given that the bottle has a dripper rather than a dash top) of Xocolatl mole bitters and the 3 substantial ingredients is what raises this above the level of an ordinary Boulevardier. Five stars! Lou Anselm's link to cocktailvirgin.blogspot.com is clarifying regarding its origins as a Boulevardier/Negroni variant.