Brain Duster

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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.

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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.

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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.

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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 Rating: ⭐

Kendall’s Take: "Woof, 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.

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Recipe

This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.