The Big Farg-O

A cocktail in a small tea cup.
Espresso, chai, ice cream and rum — need we say more? We might keep The Big Farg-O in our cups all season long. (Photo: Sharon Pye)

This spicy, smoky cocktail evokes memories of holidays spent gathered 'round the fire. Created by Laura Bellucci of SoBou and Ferrel Dugas of Commander’s Palace. PS: Enjoy this cocktail on December 8 at our annual Tales of the Toddy! Get your tickets here.


  • 114 ounce Big-O Ginger liqueur
  • 1 ounce Pyrat XO Reserve Rum
  • 14 ounce High West Campfire Whiskey
  • 112 ounce chai espresso
  • 2 drops Angostura Bitters


Ahead of time: For garnish — fold 1/2 oz Big O Liqueur into 4 oz vanilla ice cream. Chill until frozen. Ice cream can be frozen with liquid nitrogen for a snappy presentation.

Over a burner, heat 8 oz water with 3 tablespoons chai espresso tea for 3 minutes to make a dirty chai. Add Pyrat Rum and Big O and 2 dashes of Angostura bitters. When warm, transfer to thermos. Pour over 1 small scoop of Big O ice cream garnish. Drizzle with High West Campfire.