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Charanda Cocktail: Killer on Ice

Charanda Cocktail

Mexican rum shines when paired with blanc vermouth, agave syrup and bitters.

This charanda cocktail combines the Mexican rum with two types of bitters, agave syrup and dry vermouth. “The kicker was the celery bitters. When mixed with the limey-ness of the charanda and the blanc vermouth it produces this almost creamy mouthfeel with vegetal notes,” says Stampede Cocktail Club bartender Paul Shanrock. “We put it into the narrative of the menu when a dastardly cowboy murders his friend and is sentenced to the gallows and called it Killer on Ice.”


  • 2 oz. charanda blanco
  • ½ oz. blanc vermouth (Moser uses Dolin)
  • ¼ oz. agave syrup
  • 2 dashes Scrappy's celery bitters
  • 2 dashes Angostura bitters
  • Tools:mixing glass, barspoon, strainer
  • Glass:double Old Fashioned
  • Garnish:lime twist


In a mixing glass, combine all the ingredients with ice, then stir to chill. Strain into a glass over a large ice cube and garnish.

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