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.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!