Saturday, January 28, 2017


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:

Dagreb said...

Ever since the fire went out?