Tombstone
4.1 15 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of lemon zest twist.
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 EXPRESS lemon zest twist over the cocktail and use as garnish.
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Flavour profile
50.0% alc./vol. · 1.7 standard drinks · 167 calories
History
Modern convention calls for stirring, but shaking adds theatre, dilution and oxygenation. Throwing is an alternative.
This recipe was adapted from one created by Dave Wondrich and featured in his 2007 book, Imbibe!. However, the drink's lineage traces back to October 3rd, 2004. On that date, David Wondrich led a contingent of bartenders and journalists specializing in beverages to Woodlawn Cemetery in New York's Bronx. Their purpose was to locate and honor the resting place of Jerry Thomas. Wondrich arrived equipped with ice, glassware, and the necessary components for this particular cocktail. He mixed everything in a shaker, which was then circulated among the attendees for a ceremonial preparation. TOMBSTONE By David Wondrich Shake well with cracked ice: 2 oz 100- or 101-proof straight rye whiskey 1 teaspoon rich simple syrup* 2 dashes Angostura Biters Strain into chilled glass and twist a thin-cut swatch of lemon peel over the top. *To make rich simple syrup, stir 4 cups demerara sugar and 2 cups water over low heat until all sugar has dissolved. Let cool, bottle and add 1/2 -ounce grain alcohol or 151-proof rum to retard spoilage.
Created by David Wondrich