Wednesday, January 20, 2016

caboose

1/2 Rye Whiskey (1 1/2 oz Old Overholt)
1/3 Sweet Vermouth (1 oz Dolin)
1/6 Crème Yvette (1/2 oz)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass.
Two Fridays ago, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 to find the evening's nightcap. In the whiskey section, I spied the Caboose that reminded me of the Lord Sheffield that was a Manhattan with Crème Yvette and additional bitter notes. Here, the Caboose gave forth floral and berry aromas from the Crème Yvette. Next, malt, grape, and berry flavors on the sip led into rye, floral, and spice notes on the swallow.

3 comments:

Dagreb said...

Who doesn't enjoy a cute caboose?

Steven L said...

Tasty! Used Bullet Rye and Rothman & Winter Creme de Violette. Unfortunately, the resulting color was less than stellar. The cocktail turned out an unappetizing shade of grey-brown. Is there a clear version of Creme de Violette?

frederic said...

Creme Yvette has more going on in it that regular Creme de Violette -- not only in color but in flavor. CdV could easily be made clear since they have artificial colors. The DudeKicker blog compared and contrasted the Bitter Truth and R&W's products and the only difference was either the red or the blue dye (I think it was the blue) that was different. Otherwise, they both come from the Purkhart Distillery in Austria.