Name: 100 Year Old Cigar Cocktail Recipe
Prep time: 6 min
Yield: 1 serving
Ingredients: 3 ml Absinthe (for rinsing the glass); 50 ml Aged Rum; 15 ml Benedictine; 15 ml Cynar; 5 ml Peated single malt whisky; 1 dash Angostura Bitters

100 Year Old Cigar

Description

What it is: A dark, contemplative rum cocktail layered with Bénédictine, Cynar, peated whisky, bitters and an absinthe rinse.

The story: The 100 Year Old Cigar is associated with bartender Maks Pazuniak and was published in Carey Jones’s 2016 book Brooklyn Bartender. Despite the name, it contains no tobacco: the impression of a cigar comes from combining aged rum, bitter herbs, smoke and anise.

Why it works: Aged rum provides molasses and oak, Cynar brings earthy bitterness, Bénédictine adds honeyed herbs, and a small amount of peated whisky creates the smoky finish. The absinthe rinse should remain an aroma rather than a dominant ingredient.

Ingredients

3 ml Absinthe (for rinsing the glass)
50 ml Aged Rum
15 ml Benedictine
15 ml Cynar
5 ml Peated single malt whisky
1 dash Angostura Bitters

Equipment needed

Bar Spoon – For controlled chilling and dilution.

Instructions

Chill a coupe glass.
Add 2.5 ml absinthe to the cold glass, rotate to coat the interior, then discard any excess.
Add aged rum, Bénédictine, Cynar, peated whisky and Angostura bitters to a mixing vessel with ice.
Stir until thoroughly chilled and diluted.
Strain into the absinthe-rinsed coupe and serve without garnish.

Recommended glassware

Coupe Glass (recommended)

An elegant stemmed glass for shaken or stirred cocktails served up.

120–240 ml Stemmed glass with a broad shallow bowl.

Best for: Daiquiri, Sidecar, Manhattan served up, Gimlet, Clover Club.

Garnish: Great for expressed citrus peels, cherries, and small edible flowers.

Quick facts

6 mins Medium Approx. 29.2% ABV 3.3 units 205 kcal None in serving glass Batch friendly

100 Year Old Cigar recipe.