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

Ingredients

¹⁄₁₂ fl oz

La Fée Parisienne absinthe

1 ²⁄₃ fl oz

Caribbean blended rum aged 6-10 years

¹⁄₂ fl oz

Bénédictine D.O.M. liqueur

¹⁄₂ fl oz

Cynar or other carciofo amaro

¹⁄₆ fl oz

Peated single malt whisky

1 dash

Angostura Aromatic Bitters

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

No garnish to prepare.

Method

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.

Garnish

Serve naked, without garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of 100 Year Old Cigar contains 235 calories

Alcohol content:

1.8 standard drinks
29.11% alc./vol. (58.21° proof)
25.6 grams of pure alcohol

History

Adapted from a recipe created in 2015/6 by bartender Maks Pazuniak whilst working at the Counting Room in Brooklyn, New York City. His cocktail travelled with him when, in 2016, Maks opened the Jupiter Disco Bar with business partner Al Sotack, also in Brooklyn (Bushwick). Maks original recipe, served in a Nick & Nora:
1¾ oz Ron Zacapa No. 23
½ oz Cynar
½ oz Bénédictine
¼ oz Laphroaig 10-Year Single Malt Islay Whisky
1 dash Angostura Aromatic Bitters
¼ oz absinthe (to rinse glass with excess discarded)

100 Year Old Cigar was first published in Carey Jones' 2016 Brooklyn Bartender: A Modern Guide to Cocktails and Spirits.

Comments & Discussion

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Marc-Andre Belisle 2d

It certainly lives up to its name. I had been waiting for a while to try this one out and I have to say... Not my favourite. The peat is nice but I feel like the Havana Club 7 I used doesn't hold its own against all the rest. Maybe something with more funk would've been better for me.

Michael Pulcinella 4w

I don't smoke cigars and yet I love this cocktail. Yes, it reminds me of my grandfather's cigars so maybe there is a pleasant nostalgic association happening. But this is objectively a fine, amaro-esque cocktail, no matter how you look at it.

Frederic D. Premium Member 7w

One of my favorite drinks I have made from Difford’s Guide recently. The taste is in fact reminiscent of a cigar, in the best possible way, from the richness of the rum and Benedictine up front to the smoky ash on the finish. Not an everyday drink but definitely delicious.

Lucas Bigai 13w

Just like an new and interesting liqueur, may be good paired with cigar.

trendomexico Premium Member 14w

Very strange that really taste like cigar, smtg smokey, maybe licking an ashtray. When the final cocktail evokes one flavour or smell really familiar, but that there was not in the original components: pure magic. Expecto patronus in cocktail.

Tim Cull 19w

Really is evocative of a cigar in the best possible way. I love it.

Lex Gordon 21w

I don’t have the right rum for this, I plan to try it when I do. In the meantime I made a “100 year old spanish cigar” with anjeo tequila and mezcal and it’s a pretty lovely drink! I may play with a small amount of ancho Reyes.

Bocman 28w

A strong cocktail is perfect for a long drink with a cigar 🍸

Rick Rosemont 34w

I like this. I used Lagavulin 16, a favorite for the Scotch component. I made one for an acquaintance who is a cigar guy. We had this with a cigar and he was quite happy.
Can’t say more than that.

Craig Kaplan 37w

I quite liked this. I made it to be up and had a few sips and then transferred it to cubes. I liked the many notes and the very long finish. I don't have any single malt so I used blended. Rum was Old Monk. Potentially I was heavy with the absinthe rinse. I will try it again