Name: 100 Year Old Cigar
Total time: 3 min
Cuisine: Cocktail
Ingredients: 2.5 ml Absinthe; 50 ml Aged rum (6-10yr); 15 ml Bénédictine D.O.M.; 15 ml Cynar/carciofo amaro; 5 ml Peated malt whisky; 1 dash Aromatic bitters

100 Year Old Cigar
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Photographed in a Waterford Mixology Coupe Clear

Ingredients:
0.08 oz	La Fée Parisienne absinthe
1 ²⁄₃ oz	Caribbean blended rum aged 6-10 years
¹⁄₂ oz	Bénédictine D.O.M. liqueur
¹⁄₂ oz	Cynar or other carciofo amaro
¹⁄₆ oz	Torabhaig Peated Single Malt Whisky
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
RINSE chilled glass with absinthe (swirl around to coat and discard excess) and set to one side.
STIR other ingredients with ice.
STRAIN into absinthe-rinsed glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Stirred down and spirit-forward, so suited to late-night sipping. This cocktail has broader appeal when served on-the-rocks in an old-fashioned glass, either way it is cigar-like and suits being accompanied by one.

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History:

Adapted from a recipe in Carey Jones' 2016 Brooklyn Bartender: A Modern Guide to Cocktails and Spirits.

Nutrition:

One serving of 100 Year Old Cigar contains 235 calories

Alcohol content:

1.8 standard drinks
29.24% alc./vol. (29.24° proof)
25.7 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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Showing 10 of 20 comments for 100 Year Old Cigar.
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Charlie Forbes

22nd February at 00:02

It tastes just like the sound of a brass band from an elementary school for the profoundly deaf falling down two flights of concrete stairs. Just sayin'

Frederic D.

22nd February at 02:09

So you liked it then?

Caspian Berggren

13th February at 18:28

What a lovely cocktail. I like my scotch smokey so I made it with Ardbeg Uigeadail. Even though it's only 0.5cl it makes itself present. The name is certainly fitting because both the taste makes you think of a cigar and the way you consume it. I thought the rum would make it sweeter but it's more like it's building on the earthiness of the Cynar. It would be really interesting to test it with a split base of rum and a blended scotch like Monkey Shoulder. The recipe is great though as is!

Felicia Stratton

7th February at 12:39

Am in love! It works with such a variety of spirits. I finished my 1 liter bottle of Cynar - it took a minute even for as often as I use it lol!! I substituted Eda Rhyne Amaro Obscura- delicious. They are - were - my favorite spirits company. Their Appalachian Fernet is the best I’ve had. Tragically their distillery was a victim of hurricane Helene here in North Carolina rebuilding - if they can - will take a long time. Whenever I can use top quality local - I always do. Support independents!!!!

Bill Royal

13th February at 18:08

Also live in NC and didn't realize Eda Rhyne was impacted by the storm. Hate to hear that!

Guilherme Dias

22nd December 2024 at 11:48

I tried this one with a dash of Turkish Tobacco Bitters (Fee Brothers), and it turned out to be one of the most unique experiences I've ever had with any beverage. Made it with Eldorado 8 (1) and Goslings (2/3). The specs are spot on—absolutely astonishing!

Justin Aniello

19th December 2024 at 00:54

Made per ratios described (though drank on the rocks), does indeed have a nice heavy tobacco flavor. Next time the yearly cigar comes up may need to mix this for everyone. Definitely a light sipper though, was overpowering on my first big taste.

Ben Littlechilds

19th October 2024 at 00:10

Careful with the absinthe…I did a light wash, poured any remaining out, and I feel it still overpowered my drink…maybe I needed a higher proof rum that the Barbados rum I used. Much easier drinking though that expected…might up the peated scotch next time!

Caspian Berggren

13th February at 18:36

I tried it with 0.5cl of Ardbeg Uigeadail and that worked great. It gave you the whispy flavours of smoke you'd expect without overpowering the rest of the ingredients.

G. M. Genovese

10th February 2024 at 14:47

Been almost four years since I first made this. Today, second time ever having it... Kitchen sink version, but so good... 1:1 El Dorado 8 to Ango 7, 1:1 Amaro Sfumato to Cardamaro... 'cigar' flavors still in play. Delicious.

Ryan Hunter

23rd January 2024 at 04:02

I found the Bene a bit too forward (and Cynar a bit too hidden). I took 5 ml of the former and gave to the latter instead (and added another dash of Ango), and I find it better fits my boozy/dry leaning tastes.

Calvin Grant

24th January 2024 at 03:21

Have you tried Cynar 70? It's definitely more assertive when mixed with other stronger flavors. Great right out of the the bottle also.

1 reply

John Hinojos

10th September 2023 at 04:27

Have looked at this many times and went on to try another. To be honest, the description frightened me as I am not a smoker or a fan of cigars.
Decided to try on a lark. What a surprise. It does have a smell of tobacco and the combination of ingredients do give a flavour of tobacco.
Really liked it. It is a bit sweet, but perfect for a nightcap.

Joe Cornwall

17th July 2023 at 02:05

Enjoying this over a big rock. I used Smith & Cross and it really pops in this drink. A bit sweet, but perfect for the end of the night. Next time I'll split the base between S&C and something a bit more restrained.

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