The Fameuse Cocktail by Darcy O’Neil

fameuse-cocktailThis post is the last in a series that profiled participants in the Hiram Walker Gingerbread Cocktail Competition and their drink entries. The winner of the contest will be announced later today!


I met Darcy O’Neil earlier this year, over a delicious breakfast at Brennan’s in New Orleans. What a nice guy! Part brainy bartender, part mad-scientist, Darcy is the mind behind Art of Drink.  He’s kind of a big deal. People know him (if you don’t get the reference…please ignore).


Seriously though, Art of Drink has got to be one of the most popular cocktail blogs on the web. It is there that Darcy shares newly-created cocktail recipes, spirits reviews, in-depth historical cocktail research, and a scientific spin on spirits. His Tales of the Cocktail presentation on Sensory Perception & Mixology was great (and it appears he’ll be giving a similar session at The London Club if you’re lucky enough to be around on Nov 27th…wait…why on Thanksgiving?…oh yeah…Canada).    


Darcy was kind enough to throw his hat into the ring for the Hiram Walker Gingerbread Cocktail Competition with this lovely drink:


Fameuse Cocktail by Darcy O’Neil:

1 oz Bourbon (he used Buffalo Trace)
½ oz Gingerbread Liqueur
½ oz Jerez Fino Sherry (he used Tio Pepe)
3 oz Fresh Pressed Apple Cider
3 Dash Angostura Bitters

“Instructions: In a double old fashioned glass packed with ice, add all of the ingredients and stir until chilled. Garnish with an apple slice. This drink can also be served warm, but I prefer it chilled. It’s versatile.”


I’m all about using apple cider this time of year & I think it pairs well with the gingerbread. Darcy actually covered this cocktail so make sure and check out his full explanation. And remember—the winner of the contest will be announced later today!

1 Comment

Filed under Recipes

One response to “The Fameuse Cocktail by Darcy O’Neil

  1. Pingback: Hiram Walker Gingerbread Contest Winner: Bronze Autumn Cocktail Bubbles to the Top « The Intoxicologist Is In

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