memphis

2/3 Rye (1 1/2 oz Old Overholt)
1/3 Italian Vermouth (3/4 oz Cocchi Sweet)
1 dash Crème de Menthe (1/4 oz Tempus Fugit)
1 dash Picon Bitters (1/4 oz Torani Amer)

Stir with ice and strain into a cocktail glass.
Two Thursdays ago, I selected Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Memphis in the American whiskey section. The Memphis appeared like a Liberal with the rye, vermouth, and Picon combination but with an added element of crème de menthe. Once prepared, the liqueurs' mint and orange aromas greeted the senses. Next, malt and grape on the sip led into rye, mint, and bitter orange on the swallow. Overall, perhaps a bit more Picon and less menthe would have made for a more enjoyable tipple for me.