The Chadburn

Recipe from Martin Cate

Adapted by Robert Simonson

The Chadburn
Jim Wilson/The New York Times
Rating
4(37)
Comments
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The sweetness of the pear liqueur and port in this relatively simple tiki drink (named for the Chadburn telegraph) make it ideal for after dinner. If, however, you are looking for something more preprandial, Mr. Cate recommends decreasing the amount of port and pear liqueur to ¼ ounce each. That should do the trick. —Robert Simonson

Featured in: A Book Adds Rigor to the Laid-Back World of Tiki Cocktails

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Ingredients

Yield:1 drink
  • 2ounces blended aged rum, preferably El Dorado 8-Year or Appleton Estate Reserve
  • ½ounce tawny port
  • ½ounce pear liqueur, preferably Mathilde Poire
  • 6drops mole bitters, preferably Bittermens Xocolatl Mole
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

202 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 0 grams protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a mixing glass three-quarters filled with cracked or cubed ice, combine all the ingredients. Stir until chilled, about 30 seconds, and strain into a chilled coupe glass.

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Ratings

4 out of 5
37 user ratings
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Comments

Tom

There seems to be a formatting problem with the quantities given as: 1⁄2 ounce. It is easy to guess 1/2 but hard to know.

Otherwise, this looks like a very nice cocktail.

calvera

Though confusing, I think the alternate volumes refer to versions before (1.125oz) vs after a meal (2oz).

Tom

There seems to be a formatting problem with the quantities given as: 1⁄2 ounce. It is easy to guess 1/2 but hard to know.

Otherwise, this looks like a very nice cocktail.

JenA

I bet is supposed to read 1-2 ounces, given the note in the recipe as to how it can be modified.

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Credits

Adapted from Martin Cate, Smuggler’s Cove, San Francisco

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