2/3 Rye Whiskey (1 1/2 oz Sazerac)
2 dash Dubonnet (1/2 oz Bonal)
1/3 Dry Vermouth (3/4 oz La Quintinye)
1 dash Benedictine (1/4 oz)
1 dash Picon Bitters (1/4 oz Amer Picon)
Stir with ice and strain into a cocktail glass.
Two Saturdays ago, I finished packing for my trip to Louisville and decided to treat myself with something from
Pioneers of Mixing at Elite Bars: 1903-1933. There, I selected the Jackson that appeared like a
Creole with the sweet vermouth substituted for dry vermouth and a quinquina here. In the glass, the Jackson shared a rye and dark orange aroma. Next, malt and grape mingled on the sip akin to a Manhattan, and rye, bitter orange, herbal, and quinine notes rounded out the swallow. Overall, it was not to distant from a Creole but one with more complex bitterness.
1 comment:
Ever since the fire went out?
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