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 Mole bitters

Ingredients

1 ¹⁄₂ fl oz

Straight rye whiskey (100 proof /50% alc./vol.)

³⁄₄ fl oz

Strucchi Rosso Vermouth

³⁄₄ fl oz

Italian red bitter liqueur

1 dash

Mole bitters (optional)

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of coin-sized orange zest twist (flamed).

Method

STIR all ingredients with ice.

STRAIN into chilled glass.

Garnish

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

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of 1794 contains 188 calories

Alcohol content:

1.8 standard drinks
27.77% alc./vol. (55.54° proof)
25.1 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

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

Gallery

Comments & Discussion

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Mel Donahue Premium Member 29w

This is really good, what elevates the drink is both the mole bitters and the flamed orange peel. I’d never tried flaming a coin of peel before, so watched several YouTube videos and had pretty good success- it really does make a difference in the taste!

Caspian Berggren Premium Member 1y

Lovely little cocktail. The Campari gets tamed by some rye and Mole bitters (they're not optional even if the recipe says so). It's deep, complex yet not overly bitter as you might think.

Don't make my mistake and serve it as a Negroni though. The dilution only spreads and hides the flavors, making it less interesting.

Chris Brislawn 1y

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.

Gregory Grammer 1y

I used Bruto Americano for a sublime Campari-style update.

Lou Anselm 1y

Just for fun, here is a lot more history of this 1794 cocktail.

First, this link, going way back to 2007:
https://cocktailvirgin.blogspot.com/2007/12/blog-post.html

Second: this link:
https://cocktailvirgin.blogspot.com/2010/03/1795.html