Saturday, April 30, 2016


2/3 Rye Whiskey (1 1/2 oz Old Overholt)
1/3 Dry Vermouth (1 oz Noilly Prat)
1 dash Picon Bitters (1/4 oz Torani Amer)
1 dash Orgeat (1/4 oz)

Stir with ice and strain into a cocktail glass. I added an orange twist.
On opening Pioneers of Mixing at Elite Bars: 1903-1933 two Saturdays ago, I spotted a rye and orgeat recipe, the Republic, that reminded me of another from that book, the Martinique. Instead of going a juice and spiced Manhattan direction like the latter, the Republic took a more Brooklyn route with dry vermouth and Amer Picon. After stirring and straining, the Republic greeted the nose with a rye aroma that was accented by orange oils from the twist that I added to the recipe. Next, rich malt from the whiskey in the sip gave way to rye, nutty, and bitter orange elements in the swallow. While the orgeat added a similar nutty direction as Maraschino in the Brooklyn, it was a bit more subtle and gave more of a pleasant earthiness but not the same level of oomph to challenge the Picon.

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