Bubo Bubo
Stir ∙ 3 min ∙ 27.5% ABV ∙
The Bubo Bubo is a stirred, spirit-forward cocktail of rye whiskey, Cynar, amaro, and honey syrup, served up in a coupe.
Ingredients
1
Servings
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Rye whiskey 45 mlCynar 15 mlAmaro 15 mlHoney syrup 10 ml
- Fine strain into the chilled glass
Tips
- Stir with plenty of large cubes for 25-30 seconds; 45 ml of 50% rye needs that water to soften the Cynar's bitterness and the amaro's sweetness.
- Warm the honey syrup slightly, or at least make sure it's fully dissolved, so it mixes in instead of pooling at the bottom of the mixing glass.
History
The Bubo Bubo cocktail was created at Le Hibou, the rooftop bar of the Bank Hotel in Stockholm, Sweden, where it appeared on the bar's signature cocktail list alongside other original creations. It takes its name from Bubo bubo, the scientific (Latin) name of the Eurasian eagle owl, fitting for a bar called Le Hibou (French for "the owl").
Despite the Italian Cynar and amaro in its lineup, the drink is documented as a Swedish original rather than an Italian one. No individual bartender or exact creation year is recorded in available accounts of the drink.
FAQ
What is Bubo Bubo made of?
45 ml rye whiskey, 15 ml Cynar, 15 ml of an amaro such as Montenegro, and 10 ml honey syrup.
Is Bubo Bubo shaken or stirred?
Stirred, for 25-30 seconds with plenty of large cubes. There is no citrus or juice, only rye, two amari, and honey syrup, so stirring chills and dilutes it without the cloudiness a shake would add.
What glass is Bubo Bubo served in?
A coupe glass, served up with no ice, so the drink stays at its stirred dilution throughout.
What does bubo bubo mean?
Bubo bubo is the scientific name of the Eurasian eagle-owl; the drink is named for the owl, a nod to Le Hibou (French for "the owl"), the Stockholm bar where it was created.
