The early 2000s were a strange time for cocktails. Cosmos were all the rage, mainstream drinkers hadn’t yet soured on Appletinis, and the phrase “modern classic” didn’t really mean much of anything. But at a dimly lit Jazz club in San Francisco’s Mission District, a drink quietly emerged that would become a heavyweight in the category.
That drink was the Revolver — a bold, minimalist blend of bourbon, coffee liqueur, and orange bitters. It looks like a Manhattan, leans like an Old Fashioned, and tastes like neither. Created by bartender Jon Santer in the early 2000s, the Revolver proved to be a slow burn at first, but it’s since become one of the most iconic modern classics to date, featured on menus around the world.
Joining us today to explore the cocktail’s creation is none other than Santer himself. In this episode, we’ll discuss how a debate with jazz musicians would inspire the Revolver’s name; how an act of resistance against the local cocktail movement of the time would influence its composition; and how a flaming orange coin tied everything together. It’s high rye, incorrect specs, and a slow burn. And it’s all right here — locked and loaded — on the “Cocktail College” podcast. Tune in for more.
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Jon Santer’s Revolver Recipe
Ingredients
- 2 ounces Bulleit bourbon or rye
- ½ ounce Tia Maria coffee liqueur
- 4 dashes “Feegan’s” orange bitters (2:1 blend of Regan’s to Fee Brothers)
- Garnish: flamed orange coin
Directions
- Add all ingredients to a mixing glass with ice and stir until well chilled.
- Strain into a chilled Nick & Nora glass pulled straight from the freezer.
- Flame an orange coin over the top using a match then discard.
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