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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.
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. We used Sazerac Rye 18-Year-Old Kentucky Straight Rye Whiskey because it has a nice spiced flavor with notes of vanilla, pepper, and herbs. For a mocktail version of this drink, try The Gospel Responsible Rye Non-Alcoholic Whiskey in place of the whiskey.
Absinthe: This is a spirit made with anise, wormwood, fennel, botanicals, and alcohol. We used Great Lakes Distillery Amerique 1912 Absinthe Verte because it’s flavorful and made locally to us. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Absinthe in place of the absinthe.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. We used Dolin Vermouth de Chambery Rouge because it’s a high quality vermouth with notes of herbs, coriander, hyssop, rhubarb, and citrus. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. We used Angostura Aromatic Bitters. For a mocktail version of this drink, try All The Bitter Alcohol-Free Aromatic Bitters in place of the aromatic bitters.
Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We 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. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We 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. We used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. We used the OXO Good Grips 2-Piece Peeler Set.
Tasting Notes
Our Opinion of This Cocktail Recipe: We thought the full ounce of absinthe used in the Brain Duster overpowered all of the other ingredients a bit much, so we’d recommend using less if you’re not a regular consumer of this lethal spirit. Other than that, this potent cocktail tastes similar to a Manhattan with just a little something extra added from the absinthe.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Recipe
This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.
Add rye, absinthe, vermouth, bitters, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a cocktail glass.
Garnish with lemon twist.
Ingredients
Directions
Add rye, absinthe, vermouth, bitters, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a cocktail glass.
Garnish with lemon twist.
Make It a Mocktail: Use The Gospel Responsible Rye Non-Alcoholic Whiskey in place of the whiskey, Lyre’s Non-Alcoholic Absinthe in place of the absinthe, Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth, and All The Bitter Alcohol-Free Aromatic Bitters in place of the aromatic bitters to try a booze-free version of this drink.
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More Absinthe Cocktails
If you like this absinthe-based cocktail recipe, here are a few others we’ve tried that you may enjoy:
Tuxedo No. 2: A gin cocktail made with dry vermouth, cherry liqueur, absinthe, orange bitters, and a lemon twist
Remember The Maine: A rye cocktail made with sweet vermouth, cherry liqueur, absinthe, and a cherry
Sazerac: A rye cocktail made with simple syrup, Peychaud’s Creole bitters, absinthe, and a lemon twist
De La Louisiane: A rye cocktail made with Bénédictine, sweet vermouth, absinthe, Peychaud’s Creole bitters, and a cherry
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