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Cocktail History
The Brain Duster is a classic cocktail that was created by George J. Kappeler in 1895 at the bar of New York City’s Waldorf Astoria Hotel. It’s traditionally made with an equal-parts combination of rye whiskey, absinthe, and sweet vermouth, a dash of bitters, and citrus. It’s also said to have been named for its potency.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Rye: This is a type of whiskey made with at least 51% rye grain, malted barley, corn, and water. I used Sazerac Rye 18-Year-Old Kentucky Straight Rye Whiskey.
Absinthe: This is a spirit made with anise, wormwood, fennel, botanicals, and alcohol. I used Great Lakes Distillery Amerique 1912 Absinthe Verte.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Dolin Vermouth de Chambery Rouge.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.
Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Orange-brown color
• Aroma: Absinthe and whiskey
• Taste: Strong absinthe flavor intermingled with fortified wine and spicy rye
• Finish: Alcohol burn with anise notes
Kendall’s Take: “Oof, I knew going into this tasting that the full ounce of absinthe in the Brain Duster was probably going to overpower all of the other ingredients a bit much, and that was certainly the case. I’m sensitive to its anise flavor and would recommend using less if you’re not a regular consumer of this lethal spirit. Other than that, this potent cocktail does taste similar to a Manhattan with just a little something extra added from the absinthe.
Recipe
This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.
Brain Duster
Description
The Brain Duster is a classic cocktail that was created by George J. Kappeler in 1895 at the bar of New York City’s Waldorf Astoria Hotel. It’s traditionally made with an equal-parts combination of rye whiskey, absinthe, and sweet vermouth, a dash of bitters, and citrus. It’s also said to have been named for its potency.
Ingredients
Method
Add rye, absinthe, vermouth, and bitters to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Using a julep strainer, strain into a martini or Nick & Nora glass.
Garnish with lemon twist.
