Sunday, June 3, 2018


1/2 Rye Whiskey (1 1/2 oz Old Overholt)
1/3 Sweet Vermouth (1 oz Maurin)
2 dash Byrrh Grand Quinquina (1/2 oz)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass.
On Sunday night after my work shift, I began perusing Pioneers of Mixing at Elite Bars: 1903-1933 for a glossed-over gem. There, in the American whiskey section was the Newton that appeared like a Manhattan laced with Byrrh Quinquina which seemed like it had to be a winner. I upped the 2 dashes of Byrrh to a half ounce (one-sixth of the drink build) to allow the ingredient a chance to shine. Once prepared, the Newton offered a sweet herbal and grape bouquet to the nose. Next, grape and malt mingled on the sip, and rye and dry cherry and grape flavors rounded off the swallow with a bitter quinine and clove finish.

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