Revolver as a cocktail is the star. The world may not be fully aware of it yet – it’s mysteriously absent from most cocktail books, but it’s definitely a modern classic – but that doesn’t matter. is not an evaluation of True star power comes from within.
A cocktail needs certain things to be classic. It first had to be reproducible, and with three very simple ingredients: bourbon, coffee liqueur, and orange bitters, Revolver certainly does. Classics also have to be decidedly delicious, and they have to be lucky and have a great name, and Revolver hits the mark on all of them. am.
The revolver was invented in 2004 by San Francisco bartender John Santer. At the time, the few who practiced so-called “mixology” on the West Coast tended to rely on having access to great produce all year round, all styled with a mix of fresh sorrel and mandarin orange juice. bottom. that. Revolvers are clearly against this and actively reject them. “We wanted to make a drink that anyone with a little skill could make, using ingredients that were readily available,” said Santer.
Anyone really. Another attribute that is absolutely important but seldom discussed is that if a cocktail is to take off, it must be durable. A thousand different bartenders blended together with a thousand different bartenders, with very different levels of skill, so it must absorb a wide variety of indigenous insults and still be delicious. If it fell apart or only worked with this particular roasted coffee or a particular type of bourbon, you’d never heard of it.
No, what makes the Revolver special and places it among the best cocktails in the neoclassical pantheon is the Revolver. everytime good. It pairs well with great coffee liqueurs, but also works great with medium liqueurs. It also pairs well with spicy, sweet, and crappy bourbons, depending on dilution, sweetness level, and ice style. Up or down is OK. It’s just the right drink. It’s truly amazing, the opposite of a sedative, but still a crowd pleaser. It’s the sort of drink you’d serve at a wedding when a couple wanted a small cocktail list that looked exciting and “craft” but still needed to appeal to everyone.
A revolver shines in any situation. In other words, a star.
revolver
Place all ingredients in a rocks glass with large ice and stir. Garnish with a flaming orange peel or a regular orange peel.
Ingredient notes
Elijah Craig
Bourbon: The revolver was invented specifically for the then-new product, Bullet Bourbon, which Santer had in surplus (Bullet is included in the revolver, yes yes). It works. Also, literally any bourbon you have would be great. About 99% of the revolvers I make are in bars for customers, and our cocktail bourbon is Evan Williams Black Label, $11 a bottle and tastes great. Distillery but would use Elijah Craig Small Batch which is a bit older, higher proof and better distillery.
Coffee liqueur: Usually when you test different products side by side like coffee liqueurs, a clear winner emerges. It was hard to choose. Kahlua, the largest and most popular, is not a coffee lover but is still a great revolver and the coffee is a warm echo. My recommendation is St. George NOLA coffee liqueur from Alameda, CA, just because it’s great and not praised enough, but honestly, you can use any coffee liqueur you like.
Orange Bitters: I don’t normally enjoy orange flavors with coffee, but bourbon makes the introduction and these two go together perfectly. As for brands, we run into the old familiar problem of not having a single brand of orange bitters that is better than others, but with this drink, mercifully, it’s no big deal and what’s available Use whatever you want. If you want more info, I’ll detail it here.
Garnish: Santa served this with a flaming orange peel. This is what it looks like: Using a knife or peeler, peel off the peel about half a dollar, avoiding the pulp of the orange. Strike a match or lighter and hold it over your drink. Pinch the peel with your fingers, orange side up, in front of the fire. The oils in the skin will come out and catch fire, adding a hint of burnt orange to the cocktail.
It’s a neat trick and won’t impress even with dark bars. That said, if all that seems too difficult for you, you can use regular unflaked orange peels and the cocktail will still taste great.
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