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Named after Eeyore, a character from Winnie the Pooh, like the grey donkey, which Toby Maloney, its creator, calls “the most bitter character in literature.” In spite of that moniker, this alluring cocktail has an appealing bitterness that I can’t resist. And not to mention the color; if you’re in the doldrums, this vivid Eeyore’s Requiem cocktail will definitely lure you out of it.

It’s from Amaro by Brad Thomas Parsons, the pre-eminent book on the hard-to-define world of Italian bitters. Most are dark, brusque, herbaceous…and frankly, mysterious; few producers will reveal what’s in their specific formulas and they can contain anything from rhubarb roots and wild blueberries, to saffron, mint, and artichokes, but their formulas (and ingredients) are often a reflection of their terroir, the surrounding area of the place where they are produced.

Probably the best known is Fernet-Branca from Italy, but lesser-known is its French cousin, Fernet-Vallet, made in Mexico. How did this Franco-Mexican amer (as they are called in French) come to be?

After the period when France tried to colonize Mexico, which didn’t go as planned, Frenchman Henri Vallet, stayed on in Mexico and began distilling. And the rest is a blend of Franco-Mexican alchemy.

This cocktail gets its beautiful hue from red bitters, also known as aperitivo. Campari from Italy is the best-known, but made-in-France Dolin bitter de Chambéry is wonderful, although not available in the U.S. However American-made Bruto Americano and Forthave Red Aperitivo are excellent. Cappelleti is another red bitters from Italy.

Whatever red bitters you use, it will hold its own alongside the sweet blanc vermouth and there’s a dose of gin and a few dashes of amaro, or amari, to make sure the cocktail remains firmly in the “not sweet” cocktail camp. Which is just the way I like my cocktails, and if you do as well, give this one a try. It’s bitter at its best.

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Eeyore's Requiem cocktail

Adapted from Amaro by Brad Thomas Parsons This cocktail was created by Toby Maloney, owner of The Violet Hour in Chicago. While Dolin blanc vermouth (a white vermouth that's on the sweet side, called bianco, in Italian...more about it here) is called for in his original recipe, I've made it with Cap Corse blanc and found it very enjoyable. Lillet blanc could also be used, which would take it in a slightly fruitier direction.
Servings 1 cocktail
  • 1 1/2 ounces red bitter apéritif, (see post for suggestions)
  • 1 ounce French blanc vermouth, (preferably Dolin)
  • 1/2 ounce gin, (preferably Tanqueray)
  • 1/4 ounce Cynar
  • 1/4 ounce Fernet-Branca
  • 2 dashes orange bitters
  • 3 orange twists
  • Add the red bitter apéritif, vermouth, gin, Cynar, Fernet-Branca, and orange bitters to a mixing class. Fill two-thirds with ice and stir until well-chilled, 15 to 20 seconds.
  • Strain into a chilled coupe glass. Express the oil from two of the orange twists, colorful side down (facing the drink) and squeezing to extract the oils over the surface of the drink. Discard the two twists and garnish the drink with the third.
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15 comments

    • dominique

    I bought Drinking French and have loved following along with your instagram posts. I’ve learned a lot and your videos fill in where your book can only cover so much. Sadly, instagram has just made it so that without an instagram account of my own, I am not allowed to view anything other than your still pictures, and only a limited number of them. I didn’t know if you were aware that folks may be thwarted in viewing your posts/stories/videos. I am mixed on signing up for instagram myself.

      • Susan Linnell

      my problem too

        • David
        David Lebovitz

        If I was to put them on Patreon, would that be of interest? They do charge a fee, but if enough people were interested in subscribing, I could do that.

    • John W

    I second the comment about Instagram; at least you can view videos on Youtube without having to have an account

    It is a shame because although I’m off alcohol for medical reasons at present, Romain’s demonstration of tisaines sounded very interesting.

      • David
      David Lebovitz

      John and dominique: I don’t use YouTube because it’s hard to control and moderate comments there, and people come from everywhere and leave whatever they want. (Just looking at comments there can be quite discouraging…) YouTube also doesn’t have any tech support so if you need something or have an issue, you’re out of luck. A friend at Instagram is helping me with the tech side, since that’s not my forté, which has been invaluable.

        • Naomi D.

        Anyone can sign up for Instagram, but one needn’t post. I know several people who signed up so they could see others’ work, and never put up anything themselves.

        • Edward K

        I’d seriously consider a small regular Patreon payment for this sort of content.

    • Marty

    I don’t understand the recipe. In the body of your text you say “sweet vermouth” but in the recipe itself it calls for “dry vermouth”. Which is it.

      • David
      David Lebovitz

      It’s blanc vermouth, which isn’t as well known as the two others types of vermouth. I clarified it and added some links to articles about it as well.

    • Charles Shere

    Hi David, We’ll try this tonight — since I have no Cynar handy I may substitute Montenegro, what do you think?

    • Karen M

    Hi David,
    I just ordered your book and really looking forward to receiving it!
    I have gin, Campari and Dolin Blanca so I’ll have to see about ordering the remainder of the ingredients for Eeyore’s Requiem. Sounds good!

    • Samuel Collins

    Please keep these posts happening. The fernet branca is rad and a necessary inclusion in your amaro armanterium.
    FYI I created a rockin’ martini last night with some of these ingredients. Let me know if you are interested.

    • Julie

    Deliciously bitter. A good one for the pandemic times. Thank you, David!

    • Linda

    Thanks for the nod to Fernet Vallet. I was gifted a bottle and can’t figure out what to do with it—and don’t have the guts to drink it straight. Can I substitute it in any recipe calling for Branca?

      • David
      David Lebovitz

      Yes, you can. There are several recipes in my book Drinking French that use Fernet-Vallet, but I also offer Fernet-Branca as a substitute since Fernet-Vallet isn’t easy to find.

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