Tuesday, October 13, 2015

seventy first

2/3 Rye (1 1/2 oz Old Overholt)
1/3 Sweet Vermouth (1 oz Dolin)
1 dash Cassis (1/4 oz Massenez)
1 dash Maraschino (1/4 oz Luxardo)
1 dash Peychaud's Bitters (2 dash)

Stir with ice and strain into a cocktail glass.
Two Sundays ago after my bar shift, I came home and opened up Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Seventy First in the whiskey section which appeared like an interesting Brooklyn sort of drink. The drink name conjured up a military unit name; however, the 71st Infantry Division was not formed until mid-way into World War II and thus more than a decade late for this book. Regardless, a Manhattan variation seemed like a perfect way to end the evening. In the glass, the Seventy First shared a rye aroma with dark undercurrents from the cassis. Next, grape and dark cherry notes filled the sip, and the swallow offered whiskey, black currant, and nutty maraschino flavors with a dry and clean finish from the Peychaud's Bitters.

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