BAD Cocktail recipe
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BAD is a compact, spirit-forward cocktail that sits in the aromatised-wine-and-brandy family, with a distinctly old-school, aperitif-leaning feel. With no widely agreed origin story attached to this particular name, you’ll find it reads more like a personal or house-style variation on classic pre-dinner combinations: a base spirit, a fortified wine, and a sharp aromatic accent. The result is short, elegant, and unapologetically grown-up in character.
On the palate, brandy brings warm, rounded fruit and a smooth backbone, while Dubonnet adds a bittersweet, winey richness that deepens the drink and keeps it from feeling too hot. A teaspoon of absinthe cuts through with a concentrated anise-and-herbal lift, sharpening the edges and perfuming the whole sip. Expect the Dubonnet’s sweetness to soften the absinthe’s intensity, while the absinthe in turn brightens the brandy’s weight.
Serve this in a cocktail glass when you want something contemplative and bracing—ideal as an aperitif before dinner or as a late-evening sipper. It suits you if you enjoy fortified wines, bitter-sweet profiles, and assertive herbal notes, and it’s a great pick when you’re in the mood for a small drink that still feels layered and dramatic.
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Cocktail Colin says:
Brandy leads with warm, rounded fruit and oak, while Dubonnet brings a bittersweet, herbal wine depth that reads both rich and slightly tannic; a teaspoon of absinthe flashes anise and wormwood aromatics over the top, tightening the finish. It works because the absinthe’s sharp herbal lift and Dubonnet’s bitterness keep the brandy from feeling heavy, ideal for fans of bracing, aperitif-leaning sippers.
Method
How to make a BAD
- Brandy 30ml, Absinthe Teaspoon, Dubonnet 30ml
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- Add ingredients to a cocktail shaker and shake well with ice
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- Strain into a chilled cocktail glass and serve
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FAQ's
Can I substitute Dubonnet in the BAD cocktail with another ingredient?
Yes, if Dubonnet is not available, you can substitute it with another red vermouth like Sweet Vermouth. The flavor profile will change slightly, but it will still complement the Brandy and Absinthe well, maintaining the cocktail's character.
What is the best way to serve the BAD cocktail?
The BAD cocktail is best served cold in a cocktail glass. Ensure all ingredients are well chilled before mixing, and consider garnishing with a lemon twist to enhance its aromatic profile.
How does the alcohol content of the BAD cocktail compare to a standard cocktail?
The BAD cocktail has an alcohol content of 29.14%, which is relatively high compared to the average cocktail, which usually ranges from 15% to 25%. Its higher alcohol content is due to the combination of Brandy and Absinthe, making it a stronger choice.
Is it better to shake or stir the BAD cocktail?
The BAD cocktail should be shaken, not stirred. Shaking helps to properly mix the Brandy, Absinthe, and Dubonnet, ensuring a well-integrated flavor and a slightly diluted, chilled drink that enhances its enjoyability.
What occasions are best suited for serving the BAD cocktail?
Given its strong flavor profile and higher alcohol content, the BAD cocktail is well-suited for evening events or small gatherings. It's a sophisticated choice that could be particularly appreciated by guests who enjoy potent, character-rich cocktails.
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