Thud & Echo
Saved by 70 People
About this Cocktail

Inspired by Jeff Seymour at Interurban in Portland. This thing can be described in two words - BAD ASS.

  • 1.5 oz. Rittenhouse Rye
  • 1 oz. Averna Amaro
  • .5 oz. Campari
  • Barspoon of Creme de Cacao
  • Dash of Peychaud's Bitters
  • Drop of Bitter End Thai Bitters
  • Orange zest

Add liquids to mixing glass, add ice. Stir 40 revs. Strain into coupe. Flame orange, rub rim and twist.

  • Louis Muscato
    someone needs to critique this ASAP!
  • Tim S.
    This is awesome! It's amazing how that one drop of Thai bitters ties the whole drink together and brings it in balance. Thanks for sharing another great drink Louis!
  • Tim S.
    I realize that I used more than 2 words there, but you didn't oversell this drink at all. :)
  • Tim S.
    On my second one I subbed Coffee liqueur for the Creme de Cacao and also subbed Bittermens Xocolatl Mole bitters for the Peychaud's. That doesn't suck either...
  • Louis Muscato
    glad you enjoy Tim! thanks for the feedback. this one is still my prized possession!
  • Louis Muscato
    I've been thinking about barrel aging this one. does anyone have any experience with that? a little skeptical about what it would do to the taste
  • Tim S.
    Louis, I don't have any experience making them, but I've tasted a few. Below is a link to an article in Seattle Magazine that discusses some of the bars in Seattle that are offering barrel aged cocktails and also gives a few tips on what to avoid, and examples of what bars are doing for barrel aged programs. In my experience tasting a couple, they do round out and seem a little sweeter after aging. It's a fun little read:

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