LC What Folks Are Saying About This Recipe Note
“A terrific, deeply flavored cocktail.” “I really quite liked this drink.” “A blessing after a rough day at work.” “The touch of coffee flavor is just right with the orange bitters.” That’s what folks are saying about this cocktail that’s referred to as The Revolver.
The Revolver Cocktail
- Quick Glance
- 5 M
- 5 M
- Makes 1 drink
Combine the bourbon, coffee liqueur, and orange bitters in a mixing glass. Add ice cubes and stir until chilled.
Strain the cocktail into a chilled glass. If desired, flame the orange peel. (For more on flaming an orange peel, check out How To Flame An Orange Peel Note below.) Drop the orange peel into the drink, if desired. Serve immediately.
How To Flame An Orange Peel Note
This is a popular bar trick that dates back to 1970 in Los Angeles, was revived by Dale DeGroff in New York in the 1980s, and continues to be popular among bartenders everywhere. It’s the flamed orange peel. The trick involves holding an orange peel close to an open flame and briefly igniting the volatile oils over the surface of the drink. Flaming the orange peel should be a bit of bar magic—it must catch the guest completely by surprise. The bartender has to execute it in one fluid motion. When done properly, the guest just catches it out of the corner of their eye; then they smell the orange oil.
Begin with a large, thick swath of orange peel, about 1 inch (2 1/2 centimeters) by 2 1/2 inches (6 centimeters). Hold a lit match or lighter between the peel and the surface of the cocktail and carefully squeeze the peel so its oils pass through the flame and onto the drink’s surface. From there it’s business as usual—just wipe the rim of the glass with the orange peel and decide whether to drop it in the cocktail or discard it.
Recipe Testers' Reviews
I thought this was fabulous! If you're looking for an alternative to a Manhattan, then this might be it. I was surprised by this cocktail. The orange and the coffee went really well together—the coffee flavor wasn't very prominent, it was just a nice addition that contributed to the depth of the drink. I made this on a whim so I didn't have a spiced bourbon on hand. I used Maker's Mark, which I find to be a bit more mellow and sweet, and it was lovely (although one with a little spice would've been better). As for the coffee liqueur, I happened to have a nip of Kahlúa on hand. I'm sure housemade orange bitters are great in this but I used Regan's orange bitters instead. This was my first flamed orange peel, and it wasn't as scary as it sounds, so I'd recommend giving it a whirl. It's pretty fun! All in all, a fine whiskey drink—one that I'm sure I'll concoct again.
A terrific, deeply flavored cocktail that's a nice alternative to a Manhattan and takes only a few minutes to prepare. The touch of coffee flavor is just right with the orange bitters and especially nice if you have hand-crafted bitters (in our case, a talented and generous family member provided the perfect homemade orange bitters to use in this drink). Fee Brothers or another posh store-bought version would be fine for the bitters. If you have Bulleit on hand, by all means use that, but it will be fine with a more ordinary bourbon. A variation to try would be to use Bulleit rye for a slightly less sweet version. I used a Kirkland straight Kentucky bourbon because that was what we had on hand, and it was less sweet than Maker’s Mark (I only had Bulleit rye on hand). I used Kahlúa since that's our normal coffee-flavored liqueur.
It would be as easy to prepare a batch of this as it is to prepare a single cocktail, and although you want it stirred rather than shaken, the cocktail shaker that fits your strainer works great for this. (In fact, I won’t tell if you shake it. Icing this bourbon-based drink not only chills it, but dilutes it slightly, allowing the flavors to bloom a little as they might with a single malt.) I used small metal tongs to hold the orange peel while I flamed it with a handy-dandy little kitchen torch then dropped the peel straight into the strained drink and served it up. If you are absolutely afraid of flaming the orange peel, I'd wager that you could pull thin threads using a cocktail zester (the kind with 4 holes or 1) and pull the orange peel off the orange directly over the drink as you would for a cafe Borgia or over sweet vermouth. But, honestly, I felt it was perfectly safe to hold the peel in the tongs with one hand and hold my little torch in the other. You needn’t do more than singe the edges for the oils to disperse into the glass.