When I first saw the recipe for the Revolver, I thought it was just weird enough to be good. The only time I ever whip out my coffee liqueur is when I want to make a Mudslide, so the thought of putting it in something less sweet and more sophisticated was appealing. Sure enough, the Revolver is a unique and excellent drink. The recipe specifically calls for Bulleit (thus the name), noting that it’s a high-rye bourbon, which makes it a little drier and adds some spice. I used Four Roses (the Yellow Label, not the high-rye Single Barrel) and did find it just a little too sweet, but still very enjoyable. It would be an excellent after-dinner cocktail, and toning down the sweetness just a bit would make it more versatile. The coffee flavor isn’t nearly as strong as you might expect. It’s all orange on the nose, and bourbon and caramel and sweetness at first taste. The coffee kicks in at the end.
History: The Revolver was invented in San Francisco’s by Jon Santer around 2003. It gets its name from the use of Bulleit bourbon and, of course, its strong kick.
Revolver
1 1/3 oz. bourbon, preferably Bulleit
1/3 oz. coffee liqueur (Santer uses Tia Maria; I used Kahlua)
2 dashes orange bitters
Combine ingredients in a mixing glass with ice and stir until chilled. Strain into a coupe and garnish with a wide strip of orange peel. Bang.
Recipe from Liquor.com.