Friday, April 28, 2017


2/3 Rye Whiskey (1 1/2 oz Old Overholt)
2 dash Sloe Gin (1/2 oz Averell Damson)
2 dash Dry Vermouth (3/4 oz La Quintinye)
1 dash Picon Bitters (1/4 oz Amer Picon)

Stir with ice and strain into a cocktail glass.
Two Fridays ago, I began flipping through Pioneers of Mixing at Elite Bars: 1903-1933 for my post-shift drink. In the American whiskey section, the Peabody with rye, sloe gin, and dry vermouth reminded me of No. 9 Park's Sloe Ryed but with Amer Picon instead of apricot and mint. Moreover, it also seemed like it could be a sloe gin for Maraschino version of the Brooklyn. Once prepared, the Peabody gave forth dark fruit and rye aromas. Next, a dry berry and malt sip led into rye, bitter orange, and an almost cherry-like flavor on the swallow.

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