Saturday, August 18, 2018


3/4 Rye Whiskey (1 1/2 oz Michter's Straight Rye)
1 dash St. Croix (1/2 oz Smith & Cross Rum)
1 dash Italian Vermouth (1/2 oz Cocchi Vermouth di Torino)
1 dash French Vermouth (1/2 oz Noilly Prat Dry)
1 dash Peychaud's Bitters

Stir with ice and strain into a cocktail glass; I added a lemon twist to the mix.
After fulfilling a few social obligations around town, I was ready for a nightcap followed by bedtime. Therefore, I delved into Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Watterson. The recipe was a Perfect Manhattan with some of the whiskey split with rum; moreover, Peychaud's were the specified bitters here. Technically, the drink could have been made with a mix of sweet and blanc vermouth to better balance the spirits' heat, but I opted for the more stark perfect way instead. Once prepared, the Watterson greeted the nose with lemon oils smoothing over rum funk notes. Next, a semi-dry caramel and grape sip gave way to rye and funky rum on the swallow that ended with a hint of anise spice.

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