Under The Volcano

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Cocktail History

The Under The Volcano is a modern cocktail that was created in 2011 by Kyle Davidson in Chicago, Illinois. Believed to have been named for the 1947 novel by Malcolm Lowry, the drink starts with a few ingredients from the Last Word template, including lime and Chartreuse, but it swaps out the classic’s gin base for tequila and reaches for Cynar in lieu of maraschino liqueur before sweetening it all with a bit of agave syrup.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Tequila Añejo: This is a type of tequila made in Mexico with fermented blue agave and yeast, which are distilled and then aged between one to three years to develop a smooth, oaky flavor.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Cynar: This is a liqueur made in Italy with artichokes, herbs, spices, botanicals, distilled alcohol, water, and sugar, which are blended and infused to develop an earthy, bittersweet flavor.

Yellow Chartreuse: This is a liqueur made in France with a blend of 130 plants, bark, roots, spices, and flowers, distilled alcohol, water, and sugar, which are macerated, blended, and then aged to develop a complex, herbal flavor.

Agave Syrup: This is a sweetener made with agave plant sap that’s extracted, filtered, and heated to convert its sugars into a syrup with a mild, honey-like sweetness.

Brands I Used

• 🔗 Camarena Añejo Tequila
• 🔗 Cynar
• 🔗 Yellow Chartreuse

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Boston Shaker: This is a two-piece cocktail shaker made with a large metal tin and a second tin or mixing glass that’s used for shaking and chilling cocktail ingredients.

Hawthorne Strainer: This is a flat metal strainer with a handle and a coiled spring around the edge that’s used for straining shaken cocktails from a shaker while holding back ice and solids.

Cutting Board: This is a flat, durable kitchen surface made from materials like wood or plastic that’s used for slicing ingredients and preparing garnishes.

Paring Knife: This is a small kitchen knife with a narrow, sharp blade that’s used for peeling fruit and trimming garnishes.

Electric Citrus Juicer: This is a kitchen appliance with a motorized reamer that’s used for quickly extracting juice from citrus fruits.

Fine Mesh Strainer: This is a mesh metal strainer with a tightly woven bowl and handle that’s used for straining out small ice shards and other solids while pouring cocktails from a shaker or mixing glass.

Measuring Cup: This is a kitchen tool with a handled cup and marked volume measurements that’s used for accurately measuring and pouring liquid ingredients.

Coupe Glass: This is a stemmed glass with a shallow, wide bowl that’s used for serving shaken cocktails and sparkling drinks without ice.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 A Bar Above Stainless Steel Boston Shaker
• 🔗 A Bar Above Stainless Steel Hawthorne Strainer
• 🔗 OXO Good Grips 2-Piece Cutting Board Set
• 🔗 OXO Good Grips 3.5 Inch Paring Knife
• 🔗 BLACK+DECKER 32 oz Electric Citrus Juicer
• 🔗 Barfly Silver Stainless Steel Fine Mesh Cocktail Strainer
• 🔗 OXO Good Grips 2 Cup Angled Measuring Cup

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Golden yellow color

• Aroma: Herbal and agave notes

• Taste: Citrus and a combination of tequila, slightly bitter herbs, and tangy citrus

• Finish: Unique earthy, bitter notes

Kendall’s Take
“The Under The Volcano brings together a contemplative mix of flavors with tequila, lime, Chartreuse, and Cynar all sharing the stage. The agave and citrus provide a familiar backbone, while the herbal and bittersweet liqueurs add layers that make the drink feel a bit more adventurous. Cynar in particular leaves behind its distinctive finish that gives the cocktail its character. Overall, it’s an interesting combination that showcases how bold ingredients can come together in unexpected ways.”

Recipe

This cocktail recipe was found in the book Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson.