Thursday, December 15, 2011


2/3 Rye Whiskey (2 oz Redemption)
1/6 Sweet Vermouth (1/2 oz Vya)
1/6 Maraschino (1/2 oz Luxardo)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass. I added a Luxardo Maraschino cherry.

One of the recipes I had spotted in Pioneers of Mixing at Elite Bars: 1903-1933, the Buffalo, caught my eye because it reminded me a lot of a drink that was created 70-100 years later, namely the Red Hook. While the Red Hook generates grapey bitterness through Punt e Mes alone, the Buffalo has sweet vermouth and Angostura Bitters akin to a Manhattan. Although the drink could be named after the animal, it is probably a tribute to the city in New York State that had a large bar presence during the pre-Prohibition days and apparently stayed rather wet during the Ignoble Experiment.
The Buffalo began with a sweet maltiness that ensconced the funky Maraschino aroma. The malt continued into the sip where it paired with the vermouth's grape, and the swallow presented the Maraschino, rye notes, and Angostura's spice. Overall, the Buffalo was a little more sweet and spicy but less bitter and complex than the Red Hook. Furthermore, it came across perhaps a little closer to a rye Fancy Free than a Red Hook.

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