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Murderer's

Classic/vintage · Herbal · Nightcap/sipping

4.2 18 ratings

Favorite

Ingredients

5/6 oz Calvados apple brandy
5/6 oz Light gold rum 1-3yo
5/6 oz Swedish Punsch
2 dash Absinthe
1 dash Aromatic bitters

How to make

Serve in a nick & nora glass

Method

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 No garnish to prepare.
  3. 3 STIR all ingredients with ice.
  4. 4 STRAIN into chilled glass.

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Flavour profile

28.1% alc./vol. · 1.5 standard drinks · 176 calories

History

This cocktail is superbly aromatic, complex and spirit-forward. However, it is not nearly as spirituous as the following quote suggests: "Exits should be plainly marked and fire-extinguishers provided at all times when this cocktail is served."

Robert Myron Coates, the American writer for The New Yorker and a novelist, is credited with creating the Murderer Cocktail. This drink first surfaced in Arthur Moss' "Cocktails Round Town" chapter within Harry MacElhone's 1927 book, Barflies and Cocktails. Coates' well-known surrealist novel, "The Eater of Darkness," is referenced alongside his recipe for the cocktail. The creator of the thrilling detective novel "The Eater of Darkness," Bob Coates, offers this plot-inspirer he calls the "Murderer's Cocktail." He suggests using an asbestos shaker and provides the following proportions: 1/3 Calvados, 1/3 Swedish punch, 1/3 rum, one dash of bitters, and two dashes of absinthe. Additionally, a notice advises: "Exits should be plainly marked and fire-extinguishers provided at all times when this cocktail is served."

Created by Robert Myron Coates