Carmen Amaya Cocktail

Carmen Amaya Cocktail

  • Prep: 5 min
  • Cook Time:
  • Total: 5 min
  • Serving: 1 Serving

America’s first whiskey, also known as ‘Rye,’ is used in this intensely-flavored cocktail served at San Francisco’s ‘Cantina.’


  • 5 fresh, blemish-free basil leaves, plus 1 leaf for garnish
  • 3/4 ounce amontillado sherry
  • 1 1/2 ounces Old Overholt rye
  • 1 ounce freshly squeezed lemon juice
  • 3/4 ounce Cointreau
  • Dash orange bitters
  • Ice
  • Orange twist to garnish


  1. Place a cocktail glass in the freezer for 5 minutes to chill.
  2. Put the basil leaves and sherry into a cocktail shaker and muddle until the leaves are a bit broken up.
  3. Pour in the rye, lemon juice, Cointreau, and bitters, and then fill the shaker with ice.
  4. Vigorously shake the mixture for about 30 seconds and then strain into the prepared glass.
  5. Garnish with the orange twist and remaining basil leaf and serve immediately.

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