The Washington Post

The Telephone Tag

The Telephone Tag 1.000

Deb Lindsey for The Washington Post

Spirits Aug 10, 2017

This is a complex, boozy sipper.

To read the accompanying story, see: The best cocktail bar in America is now in D.C.

Where to Buy: We found China-China, a bittersweet liqueur, at Batch 13 and Ace Beverage in the District. Acid phosphate, which adds tartness without adding a particular citrus flavor, can be ordered online.


Servings:
1

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

Ingredients
  • Ice
  • 1 3/4 ounces bourbon
  • 1 ounce Cocchi Vermouth di Torino
  • 1/4 ounce Bigallet China-China (see headnote)
  • 2 dashes absinthe
  • 1/2 teaspoon acid phosphate (see headnote)
  • Brandied cherry, for garnish

Directions

Chill a Nick and Nora glass or a coupe.

Fill a mixing glass with ice, then add the bourbon, vermouth, liqueur, absinthe and acid phosphate. Stir gently for 15 seconds, then strain into the glass. Garnish with a brandied cherry.

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Recipe Source

From the bar team at the Columbia Room in Washington.

Tested by M. Carrie Allan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 180


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 3g 1%

Dietary Fiber: 0g 0%

Sugar: 3g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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